Razor Clams with Pink Pepper and Tarragon
Ease of preparation rating: Medium.
Yield: 4 servings.
Ingredients:
2 tablespoons (30ml) pink peppercorns
2 tablespoons fresh tarragon, finely chopped
2 cloves garlic
1 shallot, diced
2 tablespoons (30ml) butter
¼ cup (60ml) white wine
Salt, to taste
Method:
Rinse razor clams under cold water.
With a mortar and pestle, crush pink peppercorns.
In a mixing bowl, toss together the pink peppercorns, garlic, tarragon and shallots.
Heat a cast iron pan with butter to medium-high heat, and add the seasoned clams.
Cook for 2-3 minutes.
Add white wine and salt, cover and let steam for 3-4 minutes, or until clams are completely open.
Remove from heat, keeping excess liquid.
Serve immediately.
*Serve with Romesco Sauce. See recipe.