Razor clams in a white wine sauce

  • Serves 6
Razor clams in a white wine sauce

This luxurious seafood dish brings restaurant cuisine into the heart of your home so why not get your apron out and give it a go – this recipe works perfectly with a Miele steam oven.



  • Step 1

    To make the pickle, place the sugar, white wine and water in a saucepan. Heat gently to dissolve the sugar, then bring up to the boil and simmer for 4-5 minutes. Remove from the heat. Using a speed peeler, peel the carrots into fine strips. Add the carrot strips, shallots, spring onions and finely grated garlic to the pickling liquor.

  • Step 2

    Place the cockles and mussels on a perforated steam tray and put them in the Miele Steam Oven at 100°C for two minutes. Remove from their shells and add them to the pickling pan. Allow to cool then place in the fridge overnight to allow the flavours to develop.

  • Step 3

    To make the potato crisp, cut the potato into large cubes and place on a perforated steam tray in the Miele Steam Oven and steam at 100°C for 40 minutes. The potatoes will be very tender so press them through a sieve to mash. Preheat the Miele Warming Drawer on the food setting at the highest temperature (85°C).

  • Step 4

    In a small saucepan, heat the cream and butter until the butter is melted. Fold the cream and butter into the mashed potato until a smooth purée is achieved. Place a silicone mat on a baking tray and, using a palette knife, thinly and evenly spread out the potato to a fine layer across the mat. Place in the warming drawer for 3-4 hours until the potato has dried out and formed a crisp. The potato crisp can be broken into large pieces and kept in an airtight container.

  • Step 5

    For the razor clams, melt the butter in a large saucepan and add the shallots, carrot and leek. Cook on a medium heat for several minutes until the vegetables have softened. Increase the heat and pour in the wine, simmering until the wine has reduced by half.

  • Step 6

    Put the cleaned razor clams straight into the pan and cover with the lid. Cook for 2-3 minutes then remove from the heat. Lift out the razor clams, leaving the sauce in the bottom of the pan. Lift the razor clam meat out of the shells and cut into small pieces.

  • Step 7

    Return the shells to the pan and continue to cook for 5-6 minutes to intensify the flavour. Pass the sauce through a chinois sieve. Return to a clean pan and stir in the double cream. Season to taste with salt and pepper.

  • Step 8

    To serve, take six clean razor clam shells and place one on each plate. Distribute the pickled carrots between the shells and top with the pieces of razor clam meat and cubes of grapefruit. Use the rest of the pickled vegetables to garnish the plate around the filled clams. Break large shards of the potato crisp and place on the plate. Garnish the potato crisp with small fronds of the dill, the finely cubed cucumber and chilli. Using a teaspoon, drizzle small quantities of the sauce on to the filled clam shell. Serve immediately.

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