Razor clams
à la plancha

Preparation: 20 minutes Cooking time: 5-6 minutes

Serves 4

25 razor clams, 100 ml white wine vinegar, Olive oil, 2-3 soupspoons sauce vierge, 100 ml pesto sauce, 1 pinch crushed black pepper, 1 pinch Espelette pepper.

Leave the clams to purge for 1 1/2 hours in tepid water with white wine vinegar.

Drain them and cook à la plancha with a little olive oil. Gently fry them for 2 to 3 minutes (clams cook quickly: take care not to overcook them).

Arrange them in 4 dishes. Season with pesto, sauce vierge, crushed pepper and Espelette pepper. Serve immediately. 

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