'Rockefeller' razor clams
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Ingredients
|
1 |
bunch |
razor clams |
|
¼ |
|
green onions |
|
¼ |
bunch |
watercress |
|
5 |
g |
chervil |
|
3 |
g |
celery leaf |
|
8 |
g |
tarragon |
|
20 |
g |
parsley |
|
100 |
g |
butter |
|
|
|
Tabasco, green |
|
|
|
breadcrumbs |
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 ±25 seconds in a steam oven or steamer.
- Rinse in iced water immediately until cold.
- Clean the razor clams and cut the white meat into small pieces.
- With a mortar and pestle or in a food processor, make a paste from the herbs, onion, butter, and breadcrumbs.
- Season with a few drops of Tabasco and Pernod.
- Heat the grill.
- Now place the razor clams back in the shell and cover with the herb mixture.
- Grill the razor clams for three minutes until you have a light gratin crust.
- Serve with a turn of freshly ground pepper.
Serving suggestions
- As an amuse-bouche.
- As a component of a fruits de mer platter.
- As a component in a composition with other classic dishes.