📝 About This Recipe
This exquisite dish elevates the humble razor clam to the heights of coastal luxury, marrying the briny sweetness of the sea with a vibrant, neon-green herb emulsion. Inspired by the pristine shores of Galicia and refined with French technique, each clam is gently steamed in aromatics before being finished with a crown of prestigious Osetra caviar. The result is a masterclass in texture—tender seafood, velvet-smooth sauce, and the delicate pop of salt-cured roe.
🥗 Ingredients
The Razor Clams
- 12-16 pieces Fresh Razor Clams (purged of sand, shells scrubbed clean)
- 1/2 cup Dry White Wine (Albariño or Muscadet) (high quality)
- 1 piece Shallot (thinly sliced into rings)
- 2 sprigs Fresh Thyme
Garlic & Parsley Emulsion
- 2 cups Flat-Leaf Parsley (leaves only, packed)
- 3 pieces Garlic Cloves (germ removed, blanched three times in milk)
- 1/2 cup Extra Virgin Olive Oil (mild, high-quality Spanish oil)
- 1/8 teaspoon Xantana (Xanthan Gum) (optional, for a stable emulsion)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Sea Salt (to taste)
Luxury Garnish
- 50 grams Osetra Caviar (chilled)
- 1 small pinch Micro-Cilantro or Chive Blossoms (for delicate plating)
- 1 sheet Edible Gold Leaf (optional, for ultimate opulence)
👨🍳 Instructions
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1
Submerge the razor clams in a bowl of cold, highly salted water (simulating sea water) for 30 minutes to ensure all internal grit and sand are expelled. Rinse thoroughly under cold running water.
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2
Blanch the garlic cloves in a small pot of milk or water three times, changing the liquid each time. This removes the harsh bite, leaving a mellow, sweet garlic flavor.
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3
Bring a pot of salted water to a rolling boil. Prepare an ice bath. Blanch the parsley leaves for exactly 30 seconds until bright green, then immediately shock them in the ice bath to set the chlorophyll.
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4
Squeeze the excess water from the chilled parsley. Place the parsley, blanched garlic, and olive oil in a high-speed blender. Blend on high until completely smooth and vibrant green.
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5
Pass the green oil through a fine-mesh chinois or coffee filter to remove any fibrous solids. If using Xanthan gum, whisk it in now to create a thick, stable emulsion that won't separate on the plate.
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6
In a large wide pan with a tight-fitting lid, combine the white wine, sliced shallots, and thyme sprigs. Bring to a simmer over medium-high heat.
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7
Add the razor clams to the pan in a single layer. Cover immediately and steam for 90 seconds to 2 minutes, or just until the shells pop open. Do not overcook, or they will become rubbery.
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8
Remove the clams from the pan. Discard the shells (or keep the most beautiful ones for serving). Gently pull the meat from the shell, removing the dark intestinal sac if desired for a cleaner look.
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9
Slice the clam meat into 1-inch bias-cut pieces. Toss them very lightly in a spoonful of the warm steaming liquid to keep them moist.
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10
To plate, place a clean razor clam shell in the center of a chilled plate (use coarse salt or crushed ice to stabilize the shell). Lay the clam pieces back into the shell in their original shape.
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11
Carefully drizzle the garlic-parsley emulsion over the clams, ensuring they are well-coated but not drowning.
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12
Using a mother-of-pearl spoon, place three small quenelles or dollops of Osetra caviar along the length of the clam. Garnish with micro-herbs and serve immediately.
💡 Chef's Tips
Always purge your clams twice if they seem particularly sandy; nothing ruins a fine dining experience like grit. Blanching the garlic in milk is a secret chef technique to ensure the emulsion is elegant and not pungent. Ensure your parsley is bone-dry after the ice bath before blending with oil to prevent the emulsion from becoming watery. Use a mother-of-pearl spoon for the caviar to avoid oxidizing the delicate pearls with metal. If you cannot find razor clams, this recipe works beautifully with jumbo sea scallops sliced into medallions.
🍽️ Serving Suggestions
Pair with a glass of chilled Vintage Champagne or a crisp, mineral-heavy Chablis. Serve as a first course for a multi-course tasting menu. Accompany with a side of warm, crusty sourdough to soak up the remaining garlic-parsley emulsion. Present on a bed of heated sea stones for a dramatic, sensory table-side experience.