Razor clams with dulse, guanciale & cider
An attractive starter of sweet razor clam, crisp guanciale and salty seaweed
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Ingredients
- 12 razor clams
- 4 rashers of guanciale
- 1 shallot, finely chopped
- 150ml dry cider
- 2 tbsp double cream
- 75g butter
- 1 tbsp fresh dulse seaweed, chopped
- Micro celery, to garnish
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