Blanched razor clams in concentrated lobster stock
|300 gram Prins & Dingemanse razor clams|
Heat up a concentrated lobster stock/soup to around 95 degrees. Put the razor clams in the liquid and stop heating, put the lid on the pan and remove the razor clams after approximately 10 minutes. Serve with French bread and a salad.
Producten met dit recept
- Razor clams