Gastronomixs

Razor clams marinated in Verjus de Périgord

Razor clams marinated in Verjus de Périgord

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Ingredients

1

bunch

razor clams

100

ml

Verjus de Périgord

 

 

thyme

 

 

bay leaf

 

 

garlic, slices

5

g

salt

5

g

sugar

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.
  • Mix the verjus with the salt, sugar, garlic, bay leaf, and thyme.
  • Steam the razor clams for 45 seconds in a steam oven or steamer.
  • Rinse in iced water immediately until cold.
  • Clean the razor clams.
  • Pull vacuum the razor clams with the marinade.
  • Set aside to infuse for at least twelve hours.

Serving suggestions

  • Serve as a Spanish ragout with roasted sweet pepper, pickled gherkins, sweet potato, parsley, and deep-fried capers.
  • As a component of a fruits de mer platter.

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