Razor clams


  1. Remove the sand from the clams in a large bowl of salt water for 2 hours.
  2. Drain and store in a cool place.



Melba toast


  1. Cut the stale rustic bread into 1 mm thick slices.
  2. Brush them with clarified butter
  3. Dry in the oven between 2 plates for 2 hours at 115°C.
  4. Keep in a dry place.



Parsley butter


  1. Work the butter and add the chopped parsley, the crushed garlic, the anise seeds and the grated lemon zest.
  2. Add finely chopped shallots, rinsed beforehand.
  3. Add the ground pepper.
  4. Roll in a bag and freeze.



Finishing and dressing


  1. Warm the clams on the grill.
  2. As soon as they open, deglaze the pan with a dash of white wine.
  3. Arrange on a plate, sprinkle with hot parsley butter, crumble over the Melba toast.