Razor Clams with Pink Pepper and Tarragon

Difficulty:
1/5

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.