Atlantic Cod Baccalà, Razor Clams, Prosciutto, and Porcini Mushrooms
Liberally sprinkle the cod with salt and allow to rest for 20 minutes before rinsing under cold water. Heat a rondeau and add ½ of the olive oil. Add the shallots, garlic, and any parsley stems and mushroom trimmings you may have. Sweat for 5 minutes and add the white wine. Add the razor clams and place a lid on the pot. Steam the clams for 2 to 3 minutes until the clams are opened. Remove the clams and place the juice in a blender. Blend the sauce and strain through a chinois. Sauté the Porcini mushrooms in a large sauté pan with some of the remaining olive oil and reserve. Roast the cod, skin-side down in a pan with the remaining olive oil.
Cut the each of the razor clams into 3 pieces. Take a small pan and add the sauce, mushrooms, the parsley leaves, and the razor clams and heat. To plate, place the porcini, parsley and razor clams in the center of 4 bowls with the sauce and place the cod on top. Arrange the sliced prosciutto around the plate.