Razor Clams over Millet
- Avocado2 piece640 kcal
- Bamboo shoots119 g32 kcal
- Bocconcini34 g102 kcal
- Duck fat35 g309 kcal
- Galangal28 g22 kcal
- Kaffir lime leaf1 bunch16 kcal
- Millet135 g510 kcal
- Paprika3 g8 kcal
- Razor clams126 g108 kcal
- Red bell pepper2 piece62 kcal
- Sea salt6 g0 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender razor clams paired with avocado, bamboo shoots and red bell pepper and millet, finished with galangal and kaffir lime leaf and a hit of paprika. 1. Pat the razor clams dry and season with sea salt, paprika. 2. Heat duck fat in a heavy pan and sauté the razor clams until it develops a deep golden crust, about 12 minutes. 3. Add avocado, bamboo shoots and red bell pepper to the pan and cook until just tender, stirring in galangal and kaffir lime leaf for fragrance. 4. Cook the millet separately according to type until tender, then combine with the pan juices. 5. Shave bocconcini over the top just before serving.