Gastronomixs

Razor clams in vanilla oil

Razor clams in vanilla oil

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Ingredients

1

bunch

razor clams

100

ml

olive oil, Picudo

1

 

vanilla pod

Preparation method

  • First make the vanilla oil by cutting the vanilla pod in half lengthways and scraping out the seeds. Mix the vanilla seeds with the oil.
  • 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.
  • Now cut open the clams, starting from the hinge side, using a pointed knife or steam the clams in a steam oven or steamer for 25 seconds.
  • Rinse in iced water immediately until cold.
  • Remove the clams from the shell and clean.
  • Now chop the white meat into small pieces and place in a vacuum bag.
  • Add the vanilla oil and pull vacuum.
  • Leave to infuse in the refrigerator for at least twelve hours.

Serving suggestions

  • As a basic ingredient for a farce.
  • As part of a lukewarm salad with apple, celeriac, and pistachio.

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