Razor Clams over Millet

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.