Steamed Razor Clams with Jerusalem Artichoke, Pickled Fennel, and Beurre Blanc
Sel created this dish for Masterchef UK Professionals Season 18. Inspired by Gary Maclean's original razor clam dish that Marcus Wareing called the best he had ever eaten, this recipe features clams steamed in white wine with their cooking liquor forming the foundation of a silky beurre blanc enriched with Jerusalem artichoke discs. The two-way artichoke preparation — butter-cooked discs and shatteringly crisp chips — provides beautiful textural contrast alongside bright pickled fennel.
- Time: 55 min
Source: Relaxed Recipes
Ingredients
- PURGE AND CLEAN THE RAZOR CLAMS
- PURGE: Place live razor clams in a large bowl of cold salted water . Leave in a
- RINSE: Lift clams from the soaking water — do not pour through them. Rinse each
- CHECK VIABILITY: Discard any clams with cracked shells or any that remain open a
- Keep cleaned clams cold until ready to cook
- PICKLE THE FENNEL
- PREPARE THE FENNEL: Trim the fennel bulb, removing the tough outer layer and cor
- MAKE THE LIQUOR: In a small saucepan, combine cider vinegar, white wine, sugar,
- PICKLE: Place sliced fennel in a heatproof bowl and pour hot liquor over it. Cov
- PREPARE THE JERUSALEM ARTICHOKES
- PEEL AND SLICE: Peel the artichokes and place immediately in water acidulated wi
- PAR-COOK THE DISCS: Melt butter in a small saucepan over medium-low heat. Add ar
- FRY THE CRISPS: Pat thin artichoke slices very dry with paper towels. Heat veget
- STEAM THE RAZOR CLAMS
- HEAT THE PAN: Place a large lidded sauté pan over high heat until very hot. Add
- STEAM: Add white wine and immediately add the purged, rinsed razor clams. Cover
- REMOVE AND TRIM: Transfer clams to a plate with tongs. Remove meat from shells.
- RESERVE THE LIQUOR: Strain pan liquid through a fine-mesh sieve lined with damp
- MAKE THE BEURRE BLANC
- MAKE THE REDUCTION: In a small saucepan, combine finely diced shallot, white win
- MOUNT WITH BUTTER: Reduce heat to lowest setting. Add cold butter one or two cub
- SEASON AND FINISH: Season with lemon juice, salt, and white pepper. Strain throu
- Keep beurre blanc warm but not hot while plating
- PLATE AND SERVE
- Spoon beurre blanc onto two warmed plates, allowing artichoke discs to settle na
- Serve immediately — beurre blanc waits for nobody