Razor clams with celery, Pernod, and fennel

Razor clams with celery, Pernod, and fennel

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razor clams



fennel bulb









olive oil



chopped celery leaf



fleur de sel

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.
  • 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.

Serving suggestions

  • As a garnish in a bouillabaisse.
  • As a component of a fruits de mer platter.
  • As a component in a salad with Italian spinach and walnuts.

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