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Razor Clams in Borage Butter with Pickled Shallots and Pine Nuts

Lightly fried razor clams served in shells with herb-infused borage butter, tangy pickled shallots, and toasted pine nuts.

SeafoodAppetiserPickledRazor ClamsHerb Butter
Estimated Nutrition
Calories
355.1
kcal / serving
1420.5 kcal total
Carbs
10.5g
per serving
42.1 g total
Fat
33.9g
per serving
135.4 g total
Protein
14.6g
per serving
58.2 g total
Cook Time
10
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
25
g
Sugar
For the pickled shallots
CondimentsSauces
150
ml
Cider Vinegar
For the pickled shallots
Dairy
100
g
Unsalted Butter
For the butter
Fruits
1
tsp
Lemon Juice
For the butter
NutsSeeds
10
g
Borage
For the butter
10
g
Chives
For the butter
10
g
Curly Parsley
For the butter
10
g
Chervil
For the butter
1
pinch
Salt
For the butter
15
g
Salt
For the pickled shallots
1
pinch
Thyme
Fresh leaves
1
piece
Star Anise
Whole
3
piece
Juniper Berries
3
piece
Black Peppercorns
15
g
Pine Nuts
Toasted
12
piece
Borage Flowers
For garnish
OilsFats
50
ml
Vegetable Oil
For frying
Seafood
12
piece
Razor Clams
Vegetables
2
piece
Shallots
Thinly sliced into rings

Method

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