Grilled Razor Clams with Meyer Lemon-Chive Vinaigrette

• 48 razor clams, soaked and scrubbed
• Extra-virgin olive oil, for tossing with clams, plus 1/2 cup for vinaigrette
• Juice of 3 Meyer lemons
• 1 bunch chives, chopped
• 1 clove garlic, finely chopped
• 1 tablespoon finely diced red bell pepper
• 1 tablespoon finely diced yellow bell pepper
• Kosher salt and freshly ground black pepper

1. Preheat a grill or grill pan to medium-high heat.
2. Place cleaned clams in a large bowl and drizzle with enough olive oil to coat generously.
3. When grill is hot, arrange clams on grill and cook until shells open, about 5 minutes.
4. Meanwhile, whisk lemon juice, chives and garlic together in a medium bowl.
5. Slowly whisk in remaining 1/2 cup olive oil until emulsified.
6. Stir in peppers.
7. Season vinaigrette, to taste, with salt and pepper.
8. When clams have opened, arrange in their shells on a serving platter.
9. Discard any that have not opened.
10. Drizzle with vinaigrette and serve immediately.

razor clams, extravirgin olive oil, lemons, chives, clove garlic, red bell pepper, yellow bell pepper, kosher salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/grilled-razor-clams-with-meyer-lemon-chive-vinaigrette-recipe.html (may not work)