Skip to content
Menu
Razor Clams with Creamy Chanterelles on Toasted Sourdough
Plat

Razor Clams with Creamy Chanterelles on Toasted Sourdough

35 minPour 2Nutri-Score C€€€
par @justanotherc00k5 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • razor clams (cleaned)Poissons900 g
  • white wineBoissons240 ml
  • garlic (smashed)Fruits et légumes2 morceaux
  • lemon peel (peel only)Fruits et légumes0,5 morceaux
  • fresh tarragon (sprigs)Fruits et légumes3 morceaux
  • olive oilÉpicerie60 ml
  • saltÉpices5 g
  • black pepper (freshly ground)Épices2 g
  • chanterelle mushrooms (cleaned)Fruits et légumes450 g
  • butterProduits laitiers45 g
  • crème fraîcheProduits laitiers30 g
  • fresh chives (finely chopped)Fruits et légumes10 g
  • sourdough bread (thick slices)Boulangerie2 morceaux
  • flaky saltÉpices2 g

par portion

Nutrition

559kcal

Glucides
39 g
Protéines
31 g
Lipides
31 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • roasting tray
  • Sauteuse
  • Tamis
  • Pinceau de cuisine

pas à pas

Préparation

  1. 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.
    Étape 1

  2. Sauté the chanterelles

    • Heat a large pan over medium-high heat and melt the butter.
    • Add the chanterelles and sauté until lightly caramelized.
    Étape 2

  3. 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.
    Étape 3

  4. 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.
    Étape 4

  5. 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.
    Étape 5
Obtenir Mezze