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Cream of pea soup with razor clams


Serves 2

10 minutes

1 Mibrasa casserole dish + 1 GN 1/2



  • 1/2 lb garden peas

  • 1 shallot

  • 4 razor clams

  • Extra virgin olive oil


  • Chop the shallots and place in a Mibrasa casserole dish with a drizzle of olive oil and cook for 1 minute. Add the peas, cover with water and leave to cook for 5 minutes. Remove the casserole dish and pour its contents into a blending glass with a drizzle of olive oil and blend. Season to taste.

  • Place the razor clams in a Mibrasa gastronorm and place in the oven to cook for 2 minutes until they open. Remove the razor clam meat from its shell by slicing it down the middle and insert into wooden skewers.

  • Serve the razor clams and on top of the cream of pea soup.

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