In a medium sized sauce pot, add the olive oil and sliced garlic, and cook over medium heat.
When the garlic starts to sizzle, add in the clams, and the chopped coriander.
Add in some white wine, wait a few minutes until the alcohol evaporates, and put the lid on top.
When the clams start to open (this should take about 3 minutes, depending on how fresh the clams are and if the pot is hot or not minutes), strain the liquid for the paleo clam sauce and set the clams aside.
Repeat the same procedure for the razor clams. While it is possible to cook all the clams together at the same time, the Chef would not recommend it because different types of bivalves open at different times so one would end up over cooked.
Combine the sauces obtained from straining the razor clams and the clams, add lemon juice to taste and a few drops of olive oil and process with a hand blender mixer. This will help your paleo clam sauce thicken and give it a nice texture and volume.
Place the cod confit in the middle of a plate, scoop the paleo clam sauce around it and top it with the goose barnacles, pickled beet pearl onions and sea sprouts.