Razor Clams With Celery, Pernod, And Fennel

Ingredients

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.
Steam the razor clams for 45 seconds in a steam oven or steamer.
Rinse in iced water immediately until cold.
Dice the fennel and celery very finely.
Gently fry the diced vegetables in the olive oil (without browning them).
Deglaze with the Pernod and keep it lukewarm.
Clean the razor clams and cut the white meat into small pieces.
Marinate the razor clams in the mixture for at least 20 minutes.
Season to taste with fleur de sel.