Recipe: Razor Clams Cotinière Style

Name: Razor Clams Cotinière Style
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1,5 kg de couteaux pêchés fraîchement; 3 beaux oignons nouveaux hachés grossièrement blancs et tiges vertes; 1 petite botte de persil plat lavé et haché grossièrement; quelques dés de gingembre frais; 10 cl de vin blanc Charentais (si possible); 1 grosse noix de beurre ½ sel; 1 feuille de laurier; un peu de fleur de thym citron(si vous avez); 1 petite cuiller de mignonnette de poivre blanc(poivre écrasé avec le cul d'une casserole); gros sel et vinaigre)

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.2/5 (9 reviews) Fishes

Prep 30 min

Cook 10 min

Total 40 min

Servings 4 serv.

Ingredients for 4 servings

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

Step-by-step directions

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.

Vin blanc Fruits de mer Poisson Couteaux Cuisiner les couteaux Marinière La cotinière