Grilled Razor Clams with White Truffle Oil

Nothing describes “Spanish seafood treat” better than a plate of razor clams, all chewy sweetness and brininess. Seemingly, it’s a dish you can’t improve upon . . . unless, like chef Quim Marqués of the Barcelona seafood restaurant El Suquet de l’Almirall, you add a touch of genius—white truffle oil for an extra dash of exotic earthiness. Razor clams are an obsession in the American Pacific Northwest, available there from April to early fall. In other areas, look for them at Chinese seafood