Abby’s Razor Clam Ceviche


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Oregon Razor Clam Ceviche Meyer Lemon Vinaigrette and Toasted Coconut Spiced Salt Recipe by Abby McManigle, Executive Chef Ken Wright Cellars Ceviche: 1 lb. Oregon Razor Clams, cleaned and thinly sliced 5 Radishes, thinly sliced ½-1 Fennel Bulb, thinly shaved, … Continue reading