Razor clams with spring onions and almond
Item 1 of 1
- medium
- 4
- 60 minutes
Adam Stokes' cold seafood starter lets the razor clams speak for themselves by adding complementary - rather than overwhelming - flavours in the shape of spring onions, almonds, deep fried garlic and samphire. Fresh is always best when it comes to fish and shellfish so, if possible, go to a really good fishmonger.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Razor clams
- 500g of razor clam
- 300ml of white wine
Crispy garlic
- 2 garlic cloves
- milk
- vegetable oil, for deep frying
Garnish
- 200g of new potatoes
- 4 spring onions
- 2 tomatoes
- 50g of samphire
- 50g of blanched almonds
- lemon juice
- baby wood sorrel
- bronze fennel, sprigs for garnish
- salt
- olive oil
SAVE RECIPE
Equipment
- Thermometer
- Vac pac maker
- Sous vide equipment
Method
1
For the garlic crisps, peel 2 garlic cloves and thinly slice (preferably using a mandolin). Place the garlic slices into a small pan and cover in cold milk
- 2 garlic cloves
- milk
2
Bring the milk up to 70˚C. Once it has reached temperature, drain and place on paper towel to absorb any excess moisture. Deep-fry the slices at 160˚C for 5 minutes until golden brown. Store in an airtight container ready for garnishing
3
Scrub the new potatoes and dice into 1/2cm cubes. Drop into boiling salted water and cook until tender. This will take 3-5 minutes. Drain and allow to cool
- 200g of new potatoes
- salt
4
Slice the spring onions on the angle into ½ cm pieces and set aside
5
To blanch the tomatoes, plunge into boiling water and then remove after 15-20 seconds. Remove the skin, deseed and dice into ½ cm diamonds
6
Now, blanch the samphire for approximately 30 seconds and set aside to cool
- 50g of samphire
7
Pour the almonds into a clean pan and place over a medium heat. Lightly toast and then roughly chop or blend into small pieces
- 50g of blanched almonds
8
To prepare the razor clams, wash and remove the shells, set aside the shells for later
- 500g of razor clam
9
Trim the clams until a white length of flesh is left. Seal the clams in a vacuum packing bag with white wine and place into a water bath at 100˚C for 3 minutes
- 300ml of white wine
10
Remove from the bag, slice on the angle into small ½ cm pieces and leave to cool
11
Season the razor clam pieces with salt, lemon juice and a drop of olive oil and spread out evenly into the cleaned out shell
- salt
- lemon juice
- olive oil
12
To finish the garlic crisps, heat a deep fryer or pot of oil to 180˚C. Lower in the garlic slices and cook until evenly, light golden and crispy. Remove, drain and season lightly with salt
- vegetable oil, for deep frying
13
To garnish, scatter the garlic crisps, samphire, spring onion slices, roasted almond pieces and tomato onto the clams. Finish off with baby wood sorrel and bronze fennel sprigs. Serve immediately
- bronze fennel, sprigs for garnish
- baby wood sorrel
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024