Gastronomixs

Razor clams with thom kha gai

Razor clams with thom kha gai

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Ingredients

1

bunch

razor clams

1

stalk

lemongrass

1

 

lime leaf

20

g

ginger

2

cloves

garlic

1

 

chilli pepper

1

litre

coconut milk

½

litre

fish stock

½

litre

chicken stock

1

 

shallot

2

 

limes, juice

2

 sprigs

coriander

 

 

celery

 

 

fennel

 

 

leek

 

 

coriander

 

 

pepper

 

 

salt

Preparation method

  • Crush the lemongrass and lime leaf with the back of a knife.
  • Finely chop the ginger, garlic, and chilli pepper.
  • Gently fry the shallot. Add the coconut milk, chicken stock, and fish stock, and bring to the boil. Add the lemongrass, lime leaf, ginger, garlic, and chilli pepper, and leave to infuse for 30 minutes with the lid off the pan.
  • Pass through a fine conical sieve.
  • Season to taste with lime juice, chopped coriander, and salt and pepper.
  • Add the finely chopped fennel, leek, and coriander and braise.
  • 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.
  • Clean the razor clams and cut into small pieces.
  • Heat the tom kha gai until lukewarm and add the razor clams.

Serving suggestions

  • Serve with a salad of sweet onions, spring onions, tomatoes, and marinated shallots.
  • Serve in the shell as an amuse-bouche.
  • As a component of a fruits de mer platter.

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