You start this preparation by adding the tarragon to the chopper together with half of the oil and a pinch of salt. Mix everything thoroughly. Then pour everything through a very fine sieve and let it drain. Next, mix the egg yolks with salt, pepper, mustard and vinegar. Now slowly add the tarragon oil while whisking. Put the mayonnaise in a bowl.
After preparing the tarragon mayonnaise, clean the razor clams very well. Rinse them and put them in clean water in which you let them spit sand for 15 minutes. Then heat up your YAKINIKU® to 180 °C. Use your wood chopper to add the EldurApi fire spices. Put your extra raised grill in the Kamado and grill the razor clams for about 3 minutes. Serve them in the shells with the tarragon mayonnaise. Finish the dish with micro-spices.