Razor Clams with Chorizo and Broad Beans

Scott’s razor clams with chorizo and broad beans

Serves 4

1kg live razor clams
½ glass of white wine
a few sprigs of thyme
3 cloves of garlic, peeled and
roughly chopped
1 tsp salt
stalks from the parsley
250g broad beans (shelled weight)
60ml olive oil
120g cooking chorizo, sliced
250g broad beans (shelled weight)
50g butter
1 tbs chopped parsley

Wash the razor clams in cold running water for 10 minutes. Put them into a pot with the white wine, thyme, garlic, salt and parsley stalks, cover with a lid and cook on a high heat for a few minutes, giving the occasional stir, until all the shells open. Drain in a colander and leave to cool.

Carefully remove the clams from the shells, keeping the shells intact. Cut away the dark-looking sack and discard. Cut each clam into 4 or 5 pieces, put back in the shell, lay the shells on a baking tray and keep warm in a low oven.

Meanwhile, cook the broad beans in boiling salted water for 2 minutes, then drain in a colander. If they are large they should be shelled again.

Heat the olive oil in a pan and cook the chorizo on a low heat for 1-2 minutes. Add the broad beans, butter and parsley, and season lightly with salt and pepper. Put the clams onto warmed serving plates and spoon the chorizo mixture over.

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