Razor Clam Tartar

• 100 g pomace oil
• 3 shallots, sliced
• 1 kg razor clam

Add the pomace oil to a pot on medium heat, then sweat the shallots. Once they are soft, add the razor clams and white wine and cook, covered, for 1 minute. Remove the razor clams as they open and allow them to cool.

Remove the clam meat from the shell, discarding the tough connective tissue, then cut the meat into 2mm dice.

Mix 200g of the chopped, cooked razor clams with the c