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THE DAILY ASTORIAN • FRIDAY, JUNE 19, 2015
NATALIE ST. JOHN — EO Media Group
Razor clams with hazelnuts and wild watercress.
A razor clam delight
Cooking
WHAT’S
The Daily Astorian
GOURMET RECIPES FROM LOCAL CHEFS
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at The Shelburne Inn in
Seaview, Wash., understands
the Northwest palate.
He previously served as
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Martin, who grew up in the
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worked his way up from dish-
NATALIE ST. JOHN — EO Media Group
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He shares one of his tasty Chef Cedar Martin has a deep understanding of the North-
west palate.
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Razor Clams with
Hazelnuts and Wild
Watercress
Crackers
What you’ll need:
1/4 cup olive oil
1 sweet onion, cut in julienne strips
1/4 teaspoon salt
1/2 tablespoon fine minced shallots
1/2 tablespoon fine minced garlic
1/4 cup sugar
1 tablespoon fish sauce
1 tablespoon chopped mint
1/4 cup chopped wild watercress
1 tablespoon fried shallots
1/2 tablespoon chopped hazelnuts,
toasted for garnish
1 pound razor clams chopped in 1/4
inch pieces
What you’ll do:
1. Caramelize onion in oil.
2. Add salt, shallots, and garlic. Sweat
until translucent.
3. Add sugar to make caramel.
4. Add fish sauce. Cook until smell has
dissipated.
5. Add herbs, clams, and fried
shallots. Cook until done. About
40 to 60 seconds max. Do not
overcook.
Submitted photo by Laurie Anderson
What you’ll need:
1 1/4 teaspoon soy sauce
2 teaspoons mirin
1/4 teaspoon kosher salt
3/4 cup rice flour
1/3 cup cooked white rice
2 tablespoons olive oil
1/4 cup water
1 tablespoon ground hazelnuts
What you’ll do:
1. Preheat oven to 375 degrees. Cover
a cookie sheet with waxed paper.
2. To make dough, put the rice flour,
rice, 1/4 teaspoon kosher salt, 1/2
teaspoon soy sauce, and the oil in a
food processor. Slowly add water to
make a crumbly mixture.
3. Transfer mixture to a bowl and add
hazelnuts.
4. Divide into four equal pieces.
5. Work with one piece at a time. Roll
into 5-inch log. Cut it lengthwise into
five pieces.
6. Place ball of dough between split
plastic bag.
7. Press with press or bottom of flat jar
until desired thickness.
8. Bake at 375 degrees on prepared cook-
ie sheet for four minutes on each side
Yield: 20 crackers
The Shelburne Inn in Seaview, Wash.
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