Ingredients
- 350g razor clams
- 250ml water
- 1 medium shallot, minced
- 1 cloves garlic, minced
- ¼ cup white wine
- 100g salted butter, cut into cubes
- chopped parsley
- 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.