Razor clams from Cotinière, an elongated shellfish from the Charente coast, tender and rich. They need just 1 minute at a boil. Prepared sailor-style with spring onions, ginger, white wine and butter. Key tip: rinse three times in salted water and vinegar to remove sand.

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Ingredients for 4 servings

servings
  1. 3.25 lb (1.5 kg) of freshly caught razor clams
  2. 3 beautiful spring onions coarsely chopped, whites and green stems
  3. 1 small bunch of flat parsley washed and coarsely chopped
  4. a few pieces of fresh ginger
  5. 0.4 cup (10 cl) of Charentais white wine (if possible)
  6. 1 large knob of half-salt butter
  7. 1 bay leaf
  8. a little lemon thyme flowers (if you have)
  9. 1 small teaspoon of white pepper mignonette (pepper crushed with the bottom of a saucepan)
  10. coarse salt and vinegar