Gastronomixs

'Rockefeller' razor clams

'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.

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