Lata Razor Clams in Olive Oil with Pil Pil Sauce by Daywithmei

Ingredients

• 1 tin (approx 4 oz) lata razor clams in olive oil
• 1/2 lemon, juiced
• 1/4 teaspoon lemon zest (optional)
• 2 cups thin, crisp potato chips or crusty bread
• 1 cup pickled peppers for garnish

Instructions

1. Drain the olive oil and clam liquid from the tin into a heatproof glass, reserving the clams. Gently warm this liquid over low heat for a few minutes to encourage emulsification.
2. Add a squeeze of fresh lemon juice to the warmed liquid. The acidity will help the sauce emulsify more easily.
3. Using an immersion blender or an electric frother, vigorously whisk the liquid. Continue to whisk until the mixture becomes light, foamy, and emulsified, resembling a stable sauce.
4. Carefully place the reserved razor clams back into the emulsified sauce. Gently toss to coat them evenly. Avoid overmixing to keep the clams intact
5. If desired, stir in a small amount of fresh lemon zest for an extra burst of brightness and aroma.
6. Serve immediately with your chosen accompaniment: crisp potato chips for texture contrast or crusty bread to soak up the delicious sauce.