Gastronomixs

Razor clam stock

This component is a fine example of from Waste to Taste.

Razor clam stock

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Ingredients

500

g

razor clam innards

2

leaves

bay leaf

5

g

thyme

1

g

tarragon

3

g

parsley stalks

2

g

chervil

200

ml

white wine, dry

600

ml

fish stock

20

 

white peppercorns, crushed

As needed

 

salt

Preparation method

  • Rinse the razor clam innards in cold water.
  • Place in a pan with the other ingredients and heat to a maximum of 85°C.
  • Leave to infuse for a maximum of 25 minutes.
  • Pass through a sieve and season to taste with salt.

Serving suggestions

  • As an ingredient in a jelly/gel which can be used with the razor clams.
  • As a basis for a dressing or gravy.
  • As a flavour enhancer (glace).

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