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.
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
Chive
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
3
piece
15
g
Pine Nut
Toasted
12
piece
Borage Flowers
For garnish
OilsFats
50
ml
Vegetable Oil
For frying
Seafood
12
piece
Vegetables
2
piece
Shallot
Thinly sliced into rings
Method
1
2
3
4
5
6
7
8
9
10
11
12
13