1 In your sink, run cold water, add 1 large spoonful of sea salt then pour in the razor clams, leave for 2 minutes then collect them by hand and drain the water. Repeat this 3 times in total because these "little creatures" are often full of sand. Of course, if you have seawater that would be even better.
2 In a large saucepan, pour the white wine, cream, chopped shallot, a little salt and freshly ground pepper and the chopped green part of the garlic shoots. Cook this for 2 minutes then add the razor clams, cover and wait for them to open completely. Then drain them while keeping the juice and shell them, keeping a few shells.
3 Then strain this juice, reduce it to the right consistency then add your teaspoon of turmeric and pour in your shelled razor clams and just bring to a boil.
Finishing
Place your most beautiful shells on each plate and place 3 or 4 razor clams on each one. Pour the boiling sauce over them and finish with your garlic shoot stem cut into fine threads. You can add around it to brighten up the whole dish with dices of preserved peppers, red, green or yellow, etc.
* Young garlic (aillet) is the name given to the young garlic plant whose flesh has not yet appeared.
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