Razor Clams & Chanterelles

Pasos6

1. 1

   Paso 1. Roast the razor clams

   4 min

   Place the razor clams in a roasting tray with the white wine, garlic, lemon peel, tarragon, olive oil, salt, and pepper. Roast in a 500°F (260°C) oven or on a hot BBQ for 3–5 minutes, just until the clams open.

   navajasvino blancoajolimónestragónaceite de olivapimienta negra
2. 2

   Paso 2. Strain the cooking liquid

   Remove the clams immediately and strain the cooking liquid, reserving it for the sauce.

   navajasClam cooking juice
3. 3

   Paso 3. Sauté the chanterelles

   4m 30s

   Heat a large pan over medium-high heat and melt the butter. Add the chanterelles and sauté for 4–5 minutes until lightly caramelized.

   rebozuelomantequilla
4. 4

   Paso 4. Make the chanterelle sauce

   Pour in the reserved clam juice and reduce until slightly concentrated. Stir in the crème fraîche and cook until the sauce is smooth, glossy, and slightly thickened, just enough to coat the mushrooms. Season with salt and pepper, then finish with the chopped chives.

   pimienta negracebollino
5. 5

   Paso 5. Toast the sourdough

   Brush the sourdough with olive oil, season lightly with flaky salt, and toast on the grill or in the oven until golden and crisp.

   pan de masa madreaceite de olivaescamas de sal marina
6. 6

   Paso 6. Plate the dish

   Place the toasted sourdough on the bottom of a serving platter. Arrange the razor clams in their shells over the bread, then generously spoon the creamy chanterelle sauce over the top. Finish with extra fresh chives, a drizzle of olive oil, and a few tarragon leaves if desired.

   Tarragon leaves are optional.

   navajaspan de masa madrecebollinoaceite de olivaestragón