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
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 (or other) pepper. Serve immediately with fresh bread