Recipe: Razor Clams Cotinière Style

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.