Tinned Razor Clams with Focaccia

Recipe by Trevor Joyce

Ingredients

• 2 cans Island Creek Razor Clams, oil drained and sliced in half lengthwise
• Half bunch of parsley, finely chopped; plus additional leaves for garnishing
• 1 half white onion, sliced thin
• Juice of 1 lemon
• Extra virgin olive oil
• Kosher salt
• Cracked black pepper
• Focaccia, sourdough bread, or baguette

Instructions

1. In a small bowl, combine the razor clams, parsley, onion, lemon juice, and olive oil. Mix well; salt and pepper to taste.

2. Slice your bread in a thin rectangle; toast/fry if desired.

3. Top the bread with the razor clam mixture. Garnish with additional parsley leaves and a drizzle of olive oil.