Roast the razor clams

• Place the razor clams in a roasting tray with the white wine, garlic, lemon peel, tarragon, a generous drizzle of olive oil, salt and pepper.
• Roast in a 260 °C oven or on a hot BBQ just until the clams open.
• Remove the clams immediately and strain the cooking liquid, reserving it for the sauce.

Sauté the chanterelles

• Heat a large pan over medium-high heat and melt the butter.
• Add the chanterelles and sauté until lightly caramelized.

Make the creamy sauce

• Pour the reserved clam juice into the pan and reduce until slightly concentrated.
• Stir in the crème fraîche and cook until the sauce is smooth, glossy and just thick enough to coat the mushrooms.
• Season with salt and pepper, then finish with the chopped chives.

Toast the sourdough

• Brush the sourdough with olive oil and season lightly with flaky salt.
• Toast on the grill or in the oven until golden and crisp.

Plate and serve

• Place the toasted sourdough on the bottom of a serving platter.
• Arrange the razor clams in their shells over the bread and spoon the creamy chanterelle sauce generously over the top.
• Finish with extra fresh chives, a drizzle of olive oil and a few tarragon leaves if desired.