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Razor clam crudo with sumac and ramp kimchi

Print Recipe
Prep Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb ramps (sustainably sourced — just the tops are ideal)
  • 1 tbsp kosher salt
  • 4 cloves garlic, minced
  • 1 tbsp sugar
  • 5 tbsp chili flakes
  • 2 tbsp fish sauce
  • 12 fresh, live razor clams
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp ground sumac
  • sea salt, to taste

Method
 

To make ramp kimchi
  1. Start by fermenting the ramp kimchi. Feel free to use a mix of ramp bulbs, tops, and even a little sliced cabbage for crunch and texture variation. The most important thing is the ratio of vegetable matter to salt. Make sure you have a pound of vegetable in total. 
  2. In a food processor, combine salt, sugar and garlic - blend to form a paste. Add in chili flakes and fish sauce and blend to combine. 
  3. Mix the ramps and kimchi paste until all the leaves are evenly coated. Pack the ramp mixture into a fermentation jar - add weight and water lock. Allow to ferment for 3 days at room temperature. Transfer the finished kimchi to a food safe container and refrigerate. 
  4. To complete the dish, rinse the razor clams under cold running water to remove any sand or grit. 
To make crudo
  1. Rinse the razor clams under cold running water to remove any sand or grit. 
  2. Using a thin butter knife, or offset pallet knife, slice the blade along the open side of the clam, cutting the muscle and allowing the clam to open. Using the knife, or a small spoon, scrape the entire clam onto a cutting board.
  3. Remove the viscera from the clam and set aside - these can be rinsed well and used for a sauce if you want. Gently scrape any remaining viscera from where it connected to the foot of the clam. Put the cleaned clam into an ice bath to chill and repeat with remaining clams. 
  4. Remove the clams from the ice bath and gently pat dry with a clean paper towel. Slice them into 1/4-inch slices.
  5. Add the clams to a small mixing bowl and dress with olive oil, salt, lemon juice, and sumac. Mix well and taste. Adjust lemon juice and salt if necessary. 
  6. Arrange the clams in a chilled shallow dish (or the cleaned empty clam shells). Top with a few pieces of ramp kimchi. Enjoy as is, or serve with tortilla or plantain chips.