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Razor clams with pink pepper and tarragon
Ingredients
- 2 tablespoons (30 milliliters) pink peppercorns
- 2 tablespoons fresh tarragon, finely chopped
- Razor clams, enough for four people
- 2 cloves garlic
- 1 shallot, diced
- 2 tablespoons (30 milliliters) butter
- 1/4 cup (60 milliliters) white wine
- Salt, to taste
Directions
- Rinse razor clams under cold water.
- With a mortar and pestle, crush pink peppercorns.
- In a mixing bowl, toss together the pink peppercorns, garlic, tarragon and shallots.
- Heat a cast iron pan with butter to medium-high heat, and add the seasoned clams.
- Cook for two to three minutes.
- Add white wine and salt, cover and let steam for three to four minutes, or until clams are completely open.
- Remove from heat, keeping excess liquid.
- Serve immediately.
- Serve with romesco sauce (see recipe).
