Gastronomixs

Razor clams 'in green'

A variation on the classic Flemish dish ‘Eel in the Green’.

Razor clams 'in green'

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Ingredients

1

bunch

razor clams

4

leaves

sage

6

leaves

ginger mint

8

leaves (and two stalks)

field sorrel

10

leaves

lemon balm

3

sprigs

lemon thyme

¼

bunch

flat-leaf parsley

10

leaves

nettle

½

bunch

watercress

bunch

tarragon

¼

bunch

chives

2

 

shallots

1

tbsp

potato starch

200

g

butter

 

 

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.
  • Wash and chop the herbs.
  • Finely chop the shallot and add to the butter while melting it.
  • Put the rinsed razor clams in a heavy-bottomed pan and pour the melted butter and herbs on top.
  • Now briefly braise the razor clams.
  • Remove the clams from the herb mixture and allow the sauce to continue evaporating for a short while.
  • If you like, you can thicken it slightly with the potato starch.
  • Clean the razor clams and return to the sauce.
  • Season to taste with salt and pepper.

Serving suggestions

  • Just like the classic Belgian dish, you could serve it with fresh chips and lemon.
  • Serve it Dutch-style with boiled potatoes, white bread, or a mixed salad.

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