Plump, irresistibly sweet razor clams gently dressed in a luxurious, silky white wine butter emulsion. We carefully focus on the delicate interplay of textures—the satisfying snap of the clam contrasted against the velvety smoothness of the sauce—crafting a finish that is indulgent yet wonderfully light and surprisingly bright, leaving a lasting impression on the palate.
Ingredients (Serves 2)
- 1kg Razor Clams
- 250ml water
- 1 medium shallot, minced
- 1 cloves garlic, minced
- ¼ cup white wine
- 100g Salted Butter, cut into cubes
- chopped parsley
- D'Espelette Chilli Powder
- Organic Ground White Pepper
Instructions
- Soak and purge the razor clams in a bucket of salt water in the fridge. When ready to use, drain.
- Bring the 2 cups fresh water to a boil in a large Dutch oven or saucepan. Add the razor clams, cover, and cook 1 minute. Uncover, and continue to cook, removing clams one by one as they open. Place opened clams in a large serving dish, and keep warm.
- Strain the cooking liquid through a fine strainer, and reserve.
- Prepare the beurre blanc sauce: Simmer the shallot, garlic, and wine in a small saucepan over medium heat until almost all of the liquid has evaporated.
- Add 2 tbsp of the cooking juice to the shallots, reduce the heat to low, and begin adding the butter little by little, whisking constantly.
- The butter should not melt, and you should have a smooth, creamy sauce.
- Spoon the beurre blanc sauce over the razor clams, and sprinkle with parsley and Espelette and white pepper.
- Serve immediately whilst piping hot.