Razor Clams & Chanterelles

Steps

1. 1Roast the razor clams4 min

   Place the razor clams in a roasting tray with the white wine, garlic, lemon peel, tarragon, a generous drizzle of 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. Remove the clams immediately and strain the cooking liquid, reserving it for the sauce.

   Razor clamsWhite wineGarlicLemonTarragonOlive oilSaltBlack pepper
2. 2Sauté the chanterelles4m 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.

   Butter1 lb chanterelle mushrooms, cleaned
3. 3Make the 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.

   Razor clamsCrème fraîcheSaltBlack pepperChives
4. 4Toast 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.

   2 thick slices sourdough breadOlive oilSalt
5. 5Plate and serve

   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.

   Extra tarragon leaves add a nice aromatic finish if you have them.

   2 thick slices sourdough breadRazor clams1 lb chanterelle mushrooms, cleanedChivesOlive oilTarragon