Razor Clams, Fennel, and Pickled Chiles

To a large sauté pan over medium heat, add oil and sauté garlic, shallot, and fennel for 30 seconds. Add clams and red pepper flakes. Pour in wine, cover, and cook 2 minutes, until the first wisps of steam escape. Immediately remove pan from heat and check to see if all clams are open and just firm. Strain off and reserve liquid. When clams are cool enough to handle, remove the straight, firm muscle surrounding belly. Thinly slice clam meat on a bias and reserve in a mixing bowl. Separate, clean, and reserve shells.

To the bowl of Razor Clam meat, add sliced fennel stems, lemon juice, salt, olive oil, and 2 teaspoons reserved clam cooking liquid. Toss to combine. Place a small portion of Calabrian chile paste on the end of 16 half shells. Add a spoonful of the Razor Clam mixture to each shell. Serve on ice.