Razor clam & nectarine
Razor Clam And White Nectarine Ceviche
Preparation Time45 minutes
Winery PairingGrand Cordon
- 8 razor clams
- 1 shallot
- 4 tbsp olive oil
- 1/2 lemon
- 1/2 white nectarine
- Salt & pepper
- Baby shoots or flowers
Step 1. Razor clams
- Open the razor clams with a knife, detach the muscle from the shell and remove the part containing the sand sac.
- To facilitate the task, you can steam them for 2 min so that the razor clams open more easily.
- Cut the razor clams into 3 or 4 and set aside in the fridge.
Step 2. Marinade
Finely chop the shallot, finely dice the nectarine, add the razor clams with a dash of lemon juice, a pinch of salt, pepper and some olive oil.
Step 3. Plating-Up
Place an empty shell on a small plate and add the razor clam and nectarine ceviche, garnish with a few shoots and serve chilled.
Mumm Grand Cordon
Toasting milestones, personal achievements or simply celebrating friendship with an improvised get-together, the exceptional fresh intensity of Mumm Grand Cordon champagne evokes the exhilaration of life’s most unforgettable moments.