If you’re looking for a light and simple starter look no further! This razor clam is packed with goodies, full of flavour and texture.
This dish was quick and easy to make. Each plate contains four razor clams. The shell is built up with crispy tempura razor clam, razor clam ceviche, oyster mayonnaise and smoked pancetta. To complement this dish I added sea vegetables, micro watercress and seaweed powder.
1 egg yolk
300ml olive oil
1 bunch of watercress
Squeeze of lemon juice
Blitz the watercress and oil until smooth. Pass through 3 layers of muslin cloth. Shuck the oyster and blitz with the egg yolk. Slowly add the watercress oil to your egg yolk while continually whisking until your mayonnaise forms. Add a squeeze of lemon and season to taste.
25g plain flour
sparkling water from the fridge
1 ice cube
2g baking powder
Cut the razor clams in to pieces. Mix flour, cornflour and baking powder. Add the sparking water and whisk together until you have a thin consistency that coats the back of a spoon. Once the batter is ready dust your pieces of razor clam with plain flour, dip them in the batter mix and deep fry in sunflower oil until golden.(don’t over cook them as they will become rubbery)
Tip: add an ice cube to make sure the batter mix is extra cold. The colder the mix the crispier your batter will be.
Razor clam ceviche
2 finely diced razor clams
2ml fresh lime juice
¼ of a finely diced red chilli
¼ of a minced garlic clove
Pinch of salt
Pinch of pepper
Mix all the ingredient together, leave for 2 minutes and serve as soon as possible.
Tip: Make sure the civiche is the last thing on your prep list, it’s best served after 2 minutes any longer the clam will over cook in the lime juice.
For the garnish I trimmed my oyster leaves to make them smaller. I used salty fingers, samphire, micro watercress and a seaweed powder. I also added crispy smoked pancetta. All of these elements work really well with this dish bringing the taste of the sea to your plate!