Razor clam & nectarine

Step 1. Razor clams

1. Open the razor clams with a knife, detach the muscle from the shell and remove the part containing the sand sac.
2. To facilitate the task, you can steam them for 2 min so that the razor clams open more easily.
3. 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.