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Razor Clams with Creamy Chanterelles on Toasted Sourdough
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Razor Clams with Creamy Chanterelles on Toasted Sourdough

35 minServes 2Nutri-Score C€€€
from @justanotherc00k5 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • razor clams (cleaned)Fish900 g
  • white wineBeverages240 ml
  • garlic (smashed)Produce2 pieces
  • lemon peel (peel only)Produce0.5 pieces
  • fresh tarragon (sprigs)Produce3 pieces
  • olive oilPantry60 ml
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g
  • chanterelle mushrooms (cleaned)Produce450 g
  • butterDairy45 g
  • crème fraîcheDairy30 g
  • fresh chives (finely chopped)Produce10 g
  • sourdough bread (thick slices)Bakery2 pieces
  • flaky saltSpices2 g

per serving

Nutrition

559kcal

Carbs
39 g
Proteins
31 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Oven
  • roasting tray
  • Sauté pan
  • Sieve
  • Pastry brush

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5
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