- 1 tin of fresh razor clams
- 1 cucumber
- 1 melon
Finishing touches and presentation:
Set aside several large, whole razor clams and strain the liquid, setting aside.
Dice the cucumber and chill.
Liquid from the tin of razor clams. Blend the melon with the liquid, strain and set aside.
Cover the bottom of a deep dish with the melon soup, and place the razor clams on top. Using a hand mixer, lightly whisk the remaining melon soup and dress the plate with a few starflower shoots and the melon foam.