Plancha knives

Léopold Imbert & Hippolyte Talaya | 4/21/23

30 minutes on the clock for an easy-to-make summer dish à la plancha to enjoy under the sun. That's the aim of Razor clams à la plancha and their sauce vierge by Léopold Imbert and Hippolyte Talaya at Sables.

Serves 4

Preparation time: 20 min

Cooking time: 10 min

1 kg razor clams
1 bunch chives
Olive oil

Virgin sauce

250 g pine nuts
1 kg French grape tomatoes
3 bunches fresh basil
3 preserved lemons
150 g Kalamata olives
olive oil
salt and pepper

1 - Prepare the sauce: roast the pine nuts. At the same time, deseed and dice the tomatoes and lemons. Chop the basil and place in a bowl. Add the olives and olive oil.

2 - Prepare the razor clams: on the plancha over high heat, add the olive oil and razor clams until they are browned. Once browned, pour in some of the sauce and remove from the heat.

3 - To serve: divide the razor clams between the plates and add the remaining virgin sauce and chives. Serve hot.

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