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Razor clams, asian style

Razor clams, asian style

16 razor clams

  • 2 clementines (juice only)

  • 1 lime (both juice and grated peel)

  • 1 cup soy sauce

  • 1/2 red chili cut into thin strips

  • 1 tablespoon finely chopped ginger

  • 1/2 cup sesame oil

  • 1/2 cup celery into 2 mm cubes

  • 1/2 cup carrot in 2 mm cubes

  • lemon zest

  • watercress

Rinse the razor clams thoroughly. Saute celery and carrot in sesame oil. Add the chili strips, ginger, lime juice, grated peel from lime, clementine juice and soy sauce. When it boils add the razor clams. Cover with lid and count to 30. If they cook for longer than 30 sec they risk get chewy! Remove the mussels from the pot, and remove the mussel from the shells. Rinse the shells. Use only the white part of the mussel. Cut the white part into 2-3 pieces and place it in the cleaned shells. Drizzle the warm sauce over the mussels. Garnish with a little cress and lemon zest and serve with good bread.

 

Lamb in white wine and festive spices

Lamb in white wine and festive spices

Mushroom soup with razor clams

Mushroom soup with razor clams

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