Razor clams à la crème with vervain

Razor clams à la crème with vervain

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razor clams









fish stock



Noilly Prat



salt and pepper

Preparation method

  • Rinse the razor clams, preferably in salted water. To do so, mix one litre of water with 35g of salt and rinse the razor clams in it.
  • Make a tea from the vervain with the Noilly Prat and fish stock and leave to infuse for ten minutes (do not boil).
  • Now bring the tea to the boil and add the razor clams.
  • Add the cream after 30 seconds and continue boiling for no longer than one minute.
  • Remove the clams from the crème and clean.
  • Chop the white meat into pieces.
  • Reduce the crème slightly and then strain.
  • Mix the crème with the razor clams and season to taste with salt and pepper.

Serving suggestions

  • As an ingredient in a pasta dish with rocket.
  • As a component in a ‘mesclun’ spring salad.
  • As part of a lobster salad with zesty spring vegetables (radish, carrots, celery, and turnip).

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