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Ingredients
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Razor Clams & Poaching Liquid
Texas Peach Salad & Garnish
Lemon Verbena Oil & Finishing
Method
Razor Clams & Poaching Liquid
- 1
Clean clams
Rinse razor clams under cold water. Remove any sand by gently opening the shell and running water over the siphon and foot. If clams are in long shells, discard the thin brittle outer sheath, leaving the meat intact. Pat clams dry with paper towels.
- 2
Prepare poaching liquid
In a wide shallow saucepan large enough to hold clams in a single layer, combine 1000 ml water, 150 ml dry white wine, 2 tsp sea salt, 1 tsp freshly ground black pepper, 6 lemon verbena leaves, and the bruised lemongrass stalk if using. Bring the liquid to a gentle simmer over medium heat—do not boil vigorously.
- 3
Poach clams
Reduce heat so the poaching liquid is at a bare simmer (small steam bubbles). Add the cleaned razor clams in a single layer. Poach gently for 2 to 3 minutes until the clams are just cooked through and the meat firms slightly. Overcooking will make them tough. Use a slotted spoon to transfer clams to a bowl and tent with foil to keep warm. Reserve 120–150 ml of the poaching liquid; discard the rest or save for another use.
- 4
Finish with butter
Return the reserved 120–150 ml poaching liquid to a small saucepan over low heat and whisk in 30 g unsalted butter off the heat or over the lowest flame to create a lightly emulsified, silky finish. Keep warm but do not let the mixture boil.
Texas Peach Salad & Garnish
- 5
Prep peach
Blanch the peach in boiling water for 15–20 seconds if skins are tough, then plunge into ice water and peel. Alternatively leave the skin on if tender. Slice the peach into 6–8 thin wedges or small dice about 5 mm thick. Gently toss with 1 tbsp extra-virgin olive oil, 0.5 tbsp fresh lemon juice, 1 tsp finely sliced young fennel or shallot, 0.25 tsp sea salt, and 1/8 tsp black pepper. Set aside.
- 6
Extract finger lime 'caviar'
Cut finger limes in half lengthwise and push the pulp out with a small spoon or the back of a knife to release the bead-like vesicles. Collect the citrus pearls in a small bowl and keep refrigerated until plating.
- 7
Herbs
Pick micro cilantro or micro basil leaves, rinse and spin dry. Reserve for garnish.
Lemon Verbena Oil & Finishing
- 8
Make lemon verbena oil (quick cold infusion)
Blanch 20 g fresh lemon verbena leaves by plunging them into a bowl of very hot (not boiling) water for 10–15 seconds, then immediately transfer to ice water to stop cooking. Drain and pat dry. In a blender combine the blanched verbena leaves with 120 ml neutral oil and a pinch of fine sea salt. Blend on medium for 20–30 seconds until bright green and aromatic. Strain through a fine sieve or chinois into a jar, pressing to extract oil. Chill. Optionally whisk in 15 g cold unsalted butter off-heat just before serving to add silkiness; keep refrigerated and bring to just above room temperature before using so oil isn’t solid.
- 9
Warm sauce
If you prefer a warmer, spoonable sauce: whisk 2–3 tablespoons of the lemon verbena oil into the reserved warm poaching liquid (with butter already emulsified) to combine flavors. Taste and adjust salt and a few drops of lemon juice if needed.
- 10
Plate and finish
To serve (serves 4): divide the peach salad among 4 plates as a bed or small mound. Arrange 2 razor clams per plate over the peach. Spoon a little warm poaching-butter-verbena sauce around and over each clam (about 1–2 tbs per plate). Dot finger lime pearls over the clams and peach for bursts of citrus. Drizzle 1/2–1 tsp of the bright lemon verbena oil around the plate for aroma and color. Scatter micro herbs and grate a light dusting (about 1/2 tsp total) of fresh lemon zest over each plate. Finish with a light grind of black pepper and an optional pinch of flaky sea salt.