Grilled Razor Clams

Method

1. Scrub the razor clams thoroughly under cold running water, discarding any that remain open or have cracked shells, then pat them dry and allow them to rest for 10 minutes before grilling.
2. Mince the 3 cloves of garlic finely and combine them with the 2 tablespoons of olive oil and 1 tablespoon of chopped parsley in a small bowl to create a fragrant aliño dressing.
3. Preheat a grill or cast-iron griddle over very high heat until it is smoking hot, which is essential for achieving the characteristic Spanish plancha-style char on the clams.
4. Place the 200 g of razor clams flat-side down directly on the hot grill and cook for approximately 1 to 2 minutes until the shells open fully and the clam meat is just set.
5. Immediately spoon the garlic, parsley, and olive oil mixture generously over the opened clams while they are still sizzling on the grill.
6. Remove the razor clams from the heat, squeeze the juice of 1 lemon evenly over all the clams, and serve at once on a warm platter.