RAZOR CLAMS & TARRAGON BUTTER SAUCE

5 servings
500 g razor clams (note: soak for 24 hours), 1 chopped shallot, 100 ml white wine, 1 clove chopped garlic, 1 sprig thyme, parsley, chives, cress.

Butter sauce
100 g butter, 200 ml clam juice, 50 ml cream, 1 tsp chopped tarragon, 75 drops (15 per person) blue lotus tincture, salt, pepper.

Method
Soak the clams in cold water for 24 hours to remove any grit, then drain in a sieve. Place a medium sized saucepan over medium heat; when it is hot enough add the clams, garlic, shallots and white wine. Cover with a lid and when the shells begin to open, remove clams and place in a bowl to cool.

Pour the clam juice into a small saucepan with the cream, reduce by half and slowly add the butter on a very low heat. When all the butter has been incorporated, adjust the seasoning and pass the sauce through a fine sieve. Add the tincture and chopped tarragon.

Serve
Remove clams from shells, checking to make sure there is no grit or shell fragments, and add to the butter sauce. Making sure each portion has the same amount of sauce, serve in small bowls garnished with fresh herbs, cress and blue lotus flowersif available.