Parmesan Razor Clams
Preheat the oven to grill heat.
Clean the clams and set aside. Clean 36 shells.
Blend remaining ingredients until a paste forms.
In one shell, place 2 clams and top with a teaspoon of the paste.
Place the shells in the oven until the clams turn pink.
72 razor clams (12 per person)
36 shells (6 per person)
80 milliliters of dry white wine
4 tablespoons of cream
2 tablespoons of bland butter
½ juiced lemon
1 teaspoon of chopped chives
100 grams of finely grated parmesan cheese
Dash of white pepper
Dash of salt
With citric notes and amazing structure, this full-bodied wine brings out the best of this simple dish´s two main ingredients: parmesan cheese and razor clams. Here, neither dish nor wine wins, it´s truly the perfect pairing.