Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Add <quantity>½<unit>cup</unit></quantity> of hazelnuts to a mortar and pestle. Slightly crush them and transfer to a baking tray

Toast the hazelnuts for 12m until golden brown and fragrant

Add <quantity>200<unit>g</unit></quantity> of small washed clams and <quantity>1<unit>tbsp</unit></quantity> of water to a pot over medium heat. Cover and steam until the clams open, shaking the pot to help with this. Remove from the heat

Drain the clams and pass the cooking liquid through a fine mesh sieve into a container

Remove the clams from the shells and reserve them in the refrigerator until plating

Add <quantity>2</quantity> egg yolks to a bowl and season with salt to taste

Add <quantity>200<unit>ml</unit></quantity> of vegetable oil in a thin stream. Whisk continuously until well emulsified

Add <quantity>2<unit>tsp</unit></quantity> of the clam cooking liquid and whisk until a creamy sauce is formed. Reserve

Thinly slice <quantity>200<unit>g</unit></quantity> of veal tenderloin

Cut the slices into a very small dice

Season the veal with the egg yolk sauce to taste

Add a spoonful of the sauce to a plate and top with the seasoned veal

Top the veal with clams and hazelnuts to taste. Garnish with picked chervil. The veal tartare with clam & hazelnut is ready

Enjoy! Try it with chips or toast.