Gastronomixs

Razor clams with celery, Pernod, and fennel

Razor clams with celery, Pernod, and fennelEnlarge

Ingredients

1

bunch

razor clams

¼

 

fennel bulb

2

stalks

celery

200

ml

Pernod

 

 

olive oil

 

 

chopped celery leaf

 

 

fleur de sel

Preparation method

Serving suggestions

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