Razor clams are really easy to cook, soften a shallot, put in a few glugs of white wine, then just pop them in once bubbling and cook with a lid on for 60 to 90 seconds and no more. Remove, then only use the white meat, reheat before serving. Serve with what ever accompaniments you like.
The dish looks delicious, I want to try some of that one of these days. www.gourmandia.com and www.gourmetrecipe.com also have attractive recipes that you’ll surely love!
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