Razor clam


    Grilled cabbage with razor clam blanquette and cicely

    1 kg razor clams
    1 clove garlic
    2 shallots
    5 sprigs thyme
    ½ cup. olive oil
    2 dl white wine
    25-35 g butter
    1 cabbage
    1 organic lemon
    1 bunch of cicely (if you can not get cicely you can also use chervil, tarragon or parsley)

    Take any unsightly outer leaves of cabbage and cut cabbage then long ways into 8 pieces and rinse in cold water. Rinse the razor clams thoroughly in cold water, so sand comes out. Peel shallots and garlic and cut fine, put up in a pan with 2 tbsp. olive oil. Let onions sauté 1-2 minutes, add the razor clams into the pan, add the white wine and put lid on, steam the razor clams 2-3 min. Until they open. Remove from the heat and take up the razor clams, save the liquid from the clams and put them in another saucepan and reduce to half. Add cold butter into the warm clam broth so that it thickens slightly and becomes creamy like a blanquette, it should preferably not boil after the butter has come in. Cut the razor into slightly smaller pieces and put in the sauce/blanquette, along with lots of chopped cicely, season with salt, freshly ground pepper. Sprinkle cabbage thoroughly with a little olive oil and finely grated zest from lemon. Grill on a hot grill pan or just an ordinary frying pan, about 1-2 minutes on each side. Cabbage should be well burnt on the outside and at the same time be completely crip and fresh in the center. Remove the cabbage on seasoning with salt and pepper and arrange on a platter or plate. Put the warm blanquette/sauce over and sprinkle with plenty of sweet cicely.
    Serve with good bread.