1 Prepare your razor clams:
In your closed sink pour your razor clams, then cover them with cold water, add 1 large pinch of coarse salt and a small splash of vinegar,
wait 10 minutes then by hand remove them, run water over them, repeat this operation 2 more times, this way you will be sure there is no more sand.
2 In a large saucepan pour half of the razor clams add half of the onions a little thyme the bay leaf half of the pepper mignonette your ginger pieces, your knob of butter and half of the white wine then add the rest of the razor clams and repeat the same operation.
3 Place on your heat, cover your saucepan then set to maximum as soon as boiling covers your razor clams count 1 minute then turn off your heat and let "rest" for 10 minutes.
Serve the razor clams in the center of the table very hot each guest will then pour a little of the cooking liquid over theirs.
Above all keep the cooking liquid that will remain, strain it and pour it into ice cube trays let cool and straight to the freezer your future risottos rice or fresh pasta will thank you for it.
Razor clams are a coastal Atlantic dish, the one you eat when you pass through Île d'Oléron or Ré. Serve them hot at the table, straight from the cooking broth, and everyone pours their share of the sauce over. It's a family meal, uncomplicated, just good market produce well-prepared. Key point: the sauce shouldn't cook long, or the clam becomes rubbery. One minute at a boil, that's plenty. Fresh ginger brings a peppery note that works well with the clam's saltiness and the wine's acidity. Choose a dry white from the region, an Île-de-Ré white or Cognac blanc, it fits better than a southern Sauvignon. For sides, toasted bread or fresh fries, nothing more. Maybe a simple green salad after. And absolutely keep your cooking broth: strained through cheesecloth, poured into ice cube trays and frozen, it becomes a rich stock for risottos or pasta. It's a smart kitchen trick to cook cheaper without wasting anything.
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