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Razor Clams with Creamy Chanterelles on Toasted Sourdough
Hoofdgerecht

Razor Clams with Creamy Chanterelles on Toasted Sourdough

35 minVoor 2Nutri-Score C€€€
van @justanotherc00k5 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

2 personen
  • razor clams (cleaned)Vis900 g
  • white wineDranken240 ml
  • garlic (smashed)Groente en fruit2 stukken
  • lemon peel (peel only)Groente en fruit0,5 stukken
  • fresh tarragon (sprigs)Groente en fruit3 stukken
  • olive oilVoorraadkast60 ml
  • saltKruiden en specerijen5 g
  • black pepper (freshly ground)Kruiden en specerijen2 g
  • chanterelle mushrooms (cleaned)Groente en fruit450 g
  • butterZuivel45 g
  • crème fraîcheZuivel30 g
  • fresh chives (finely chopped)Groente en fruit10 g
  • sourdough bread (thick slices)Bakkerij2 stukken
  • flaky saltKruiden en specerijen2 g

per portie

Voedingswaarden

559kcal

Koolhydraten
39 g
Eiwitten
31 g
Vetten
31 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Oven
  • roasting tray
  • Hapjespan
  • Zeef
  • Bakkwast

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5
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