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Our first in a series of customer serving suggestion favorites (thanks, Jim L.!) was also a tapa of great renown at Bar Biscay in Chicago (thanks chef Johnny!), that particular incarnation featuring radishes, if you'd like to mix it up a bit.
Get your hands covered in butter and wine and enjoy.
Total Time: 10 minutes.
1. Heat butter and olive oil in a pan of appropriate size, then add that minced garlic until the wonderful scent begins wafting through the kitchen. We'll say this is a minute or two.
2. Pour in the wine, then drink some, because drinking wine while cooking is one of life's great pleasures.
3. Bring it to a simmer and add the razor clams, until the clams are desirably warm. Maybe add a bit more butter here? You really can't go wrong with more butter, but the choice is yours.
4. Top with freshly ground black pepper with an option for a sprinkling of chopped parsley, and serve alongside a sizable loaf of freshly baked bread, very crusty, good for breaking off big chunks to then soak in the sauce so you get every last drop.
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