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Velouté of vanilla and razor clams

Vanilla pairs perfectly with the sweetness of razor clams. A golden combination that can elevate any dish with ingredients from the sea.

Dutch vanilla by Koppert Cress has a rich and intense flavour that works exceptionally well in savoury preparations like this one.

Makes 1500 millilitres.

Allergens & dietary requirements

  • Fish
  • Mollusks
  • Sulphite
  • Cow's milk
  • Lactose
  • Soy
  • Pescetarian


  • water
  • 40 kombu
  • 65 katsuobushi
  • kg razor clams
  • 100 shallot
  • pieces lemongrass
  • cloves garlic
  • 10 parsley stems
  • 30 ml sunflower oil
  • 200 white wine
  • pods Dutch vanilla, Koppert Cress
  • 200 milk
  • 600 whipping cream
  • soy lecithin
  •  as needed lemon juice
  •  as needed salt and pepper

Preparation method

  • Vacuum seal the water with the kombu and katsuobushi and leave to infuse into dashi for at least 12 hours.
  • Heat a pan and add the razor clams, along with the dashi.
  • Drain the razor clams when they are cooked just right, reserve the stock.
  • Cool the cockles back on ice water and use for another preparation.
  • Sweat the onion, lemongrass, garlic, and parsley stalks with the sunflower oil.
  • Deglaze with the white wine and reduce by half.
  • Now add the cockle dashi broth and seeds of Dutch vanilla, boil gently until reduced by half.
  • Add the milk and cream and leave to infuse for 20 minutes.
  • Strain the sauce base and season with lemon juice, salt, and pepper. Add the soy lecithin and use a stick blender to mix well.
  • Foam the sauce à la minute with a stick blender for a foamy result.
  • Do not heat the sauce above 80°C as the lecithin will lose its effect.

Serving suggestions

  • Delicious in a dish with components of tomato, cod, and fennel.
  • Goes perfectly with salmon, grapefruit, and liquorice.
  • Pairs well with scallops, hazelnut, and truffle.