Chef Johnathan Sundstrom
Lark
926 12th Avenue
Seattle, WA
206.323.5278
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CLEANING & PREPARING WEST COAST
RAZOR CLAMS
Chef Johnathan Sundstrom of Lark - Seattle, WA
As demonstrated at the
Northwest Foodservice Show
Razor clams can be purchased either live in their shells or
pre-cleaned and shelled. It is preferable to purchase them live
in their shells and to clean them yourself - they will be that
much fresher and tastier!
STEP 1: Insert tip of paring knife into edge
of shell at one end and run knife from end to end, separating
meat from shell. Turn over and repeat on other side.
STEP 2: Remove meat from shell, slice open guts
and rinse out under cold water.
STEP 3:Cut open small tube on opposite side
and pound to tenderize with side of a knife or a kitchen mallet.
Razor Clam Chowder with Turnip, Truffle and Thyme
Chef Johnathan Sundstrom of
Lark - Seattle, WA
Adapted by StarChefs.com and demonstrated
at the
Northwest Foodservice Show
Yield: 4-6 Servings
Ingredients:
Clam Stock:
- 1 Tablespoon butter
- ½ cup yellow onion, diced
- ½ cup leek whites, washed and sliced
- ½ cup fennel bulb, sliced
- 2 pounds Manila clams
- 2 cups dry white wine
- 3 cups water
- 1 head garlic, cracked
- 3 branches thyme
- 1 bay leaf
- 10 black peppercorns
Soup:
- 1 Tablespoon butter
- ¼ cup turnips, peeled and diced
- ¼ cup celery root, peeled and diced
- ¼ cup Yukon Gold potatoes, peeled and diced
- 2 cups reserved clam stock
- 1 cup heavy cream
- 6 branches thyme, washed, dried and picked
- ¼ pound razor clams, chopped
- ¼ pound reserved Manila clams
- Salt
- Black pepper, freshly ground
- 1 black truffle, shaved thin
- 1 Tablespoon black truffle oil
Method:
For Stock:
Melt butter in a large pot over medium heat. Add onion, leek and
fennel, and sweat gently. Add clams and white wine; reduce wine
by half. Add water and aromatics, and simmer gently for 15 minutes.
Strain liquid through a fine chinoise and reserve. Shuck clams,
and reserve.
For Soup:
Melt butter in a large pot over medium heat. Sweat turnip, celery
root and potato without coloring. Add reserved clam stock, cream,
and thyme. Simmer until vegetables are tender. Add razor and manila
clams, cooking for about 30 seconds. Season to taste with salt
and pepper. Ladle soup into serving bowls, drizzle with truffle
oil and top with truffle shavings.
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