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Razor clams, poached in court bouillon and shucked. After removing the top 1/2 inch of the "siphon" or "neck" of the clam (because it's tough), slice the siphon into 1/8" rings. Save the rest of the clams for some other purpose.
Cut off the woody bottoms of the asparagus, discarding, and the tips, reserving for some other purpose. Slice the asparagus into 1/8" coins. Toss in a bowl with a liberal quantity of salt. Cover and refrigerate for at least 1 but up to six hours. Drain the liquid that has leached out of the asparagus.
Toss the cold razor clams with the "pre sale" asparagus, a bit of chilled red wine vinegar aioli, red wine vinegar, ground black pepper, and salt to taste. Plate a swoop of the aioli on a chilled plate, top with the dressed clam and asparagus salad, then foam up some mozzarella whey with soy lecithin and spoon it onto the back of the mound, making sure not to cover it up, and serve immediately.
Posted by Barzelay on 2011/04/07 @ 1:18 | Comments (4) | Lazy Bear, Seafood, Veggies, Fruit, Grain, Cheese
Comments
Hihi,
I wonder where to get Razor clams in San Francisco? Thanks.
~CB
Posted by: catbruin at May 2, 2011 12:06 PM
I got mine from Monterey Fish Company, but they only have them for maybe a month out of the year.
Posted by: Barzelay at May 2, 2011 12:46 PM
Is Razor Clam a seasonal food?
I used to see them in Asian markets and Chinese restaurants, but they disappeared about 3 - 4 years ago.
Posted by: catbruin at May 3, 2011 11:18 AM
They shouldn't be highly seasonal. They're just clams. They may be better or worse at certain times of the year. Most likely they are best when they water is colder, like other bivalves. They are much more prevalent on the East Coast, though there are West Coast razor clams, too. The ones I used were from Massachusetts. I have a feeling that any fish distributor could get them for you at any time of the year if you asked.
As for why they disappeared from Asian markets and restaurants a few years ago, perhaps the price has gone up since they started to be used a bit more in fine dining?
Posted by: Barzelay at May 3, 2011 12:28 PM