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ceviche van scheermessen chef rens

Chef Rens’s razor clam ceviche

Chef Rens developed a three-course menu for the holidays, with the second course in this trilogy being a ceviche of razor clams. The razor clams serve as a refreshing intermediate course, a sort of palate cleanser. The acidity of the lime gently cooks the raw razor clams, giving them a beautiful texture. It's a fresh dish with a nice bite.

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Razor clams from the grill

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Premier Paella

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