Gastronomixs

Razor clam stock 'waste to taste'

This component is a fine example of 'from waste to taste'.

Razor clam stock 'waste to taste'

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

500

g

razor clam innards

 

 

bay leaf

 

 

thyme

 

 

tarragon

 

 

parsley stalks

 

 

chervil

200

ml

white wine, dry

600

ml

fish stock

 

 

white peppercorns, crushed

 

 

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).

Previous page