25 g of mushrooms
3 spring onions
Estrella Artesana beer
Open the razor clam and submerge in Estrella Artesana for 12 hours.
Blanch spring onions.
Chop up ingredients and sauté in frying pan with a little oil, adding a little beer from the marinade.
Place it all in the razor clam and close with the spring onion before opening it in frying pan.
Serve on plate accompanied by beer foam and a piece of wheat bread.