Ingredients

• 8 razor clams
• washed well under running water to remove any grit
• 2 shallots
• peeled
• finely chopped
• 110ml/4fl oz white wine
• 2 tsp vegetable oil
• 1 carrot
• peeled and cut into 0.5cm/¼ cubes
• 1 courgette
• peeled and cut into 0.5cm/¼ cubes
• 1 fennel bulb
• cut into 0.5cm/¼ cubes
• 110g/4oz cooking chorizo
• cut into 0.5cm/¼ cubes
• 110ml/4fl oz whipping cream
• 110g/4oz broad beans (podded weight)
• pods removed
• inner membranes removed
• 50g/2oz finely chopped fresh chives or parsley
• 3 anchovy fillets
• finely chopped
• 1 lemon
• zest and juice
• 25g/1oz unsalted butter
• 110g/4oz squid
• cleaned
• spines and beaks removed
• flesh cut into triangles
• salt and freshly ground black pepper
• 3 sprigs fresh dill
• chopped
• 1 bunch chopped fresh chives
• 1 bunch fresh amaranth leaves
• 2 sprigs fresh chervil
• leaves only
• 10g/½oz wild edible flowers (optional)
• NB: For this recipe you will need to use a pan that is large enough to hold all the razor clams at once and has a tight-fitting lid.

Directions

• Heat a pan with a tight-fitting lid over a high heat. When the pan is hot
• add the razor clams
• shallots and white wine and immediately cover the pan with a lid so that the clams steam.
• Steam the razor clams for 30 seconds
• at which point they should all spring open.
• Strain the cooking liquid from the steamed razor clams into a clean pan. Set aside.
• When the razor clams are cool enough to handle
• remove the clam flesh from the shells using your hands (reserve the shells). Discard any razor clams that have not opened fully during cooking.
• Slice the cooked razor clam meat thinly at an angle
• then set aside.
• Heat one teaspoon of the vegetable oil in a frying pan over a medium heat. When the oil is hot
• add the chopped carrot
• courgette and fennel and fry gently for 3-4 minutes
• or until softened. Set aside.
• Return the reserved cooking liquid to the heat and bring to a simmer. Continue to simmer the mixture until the volume of liquid has reduced by half.
• Add the chopped chorizo
• cream
• cooked carrots
• courgettes and fennel
• the broad beans
• fresh chives or parsley and anchovy fillets to the cooking liquid. Stir well. Continue to simmer the mixture until it has thickened slightly.
• Add the sliced razor clams
• lemon zest
• lemon juice and butter to the mixture. Stir well until the butter has melted.
• Heat the remaining teaspoon of vegetable oil in a frying pan over a high heat. Season the squid meat
• to taste
• with salt and freshly ground black pepper. When the oil is smoking
• add the seasoned squid to the pan and fry for 1-2 minutes
• or until the flesh has turned opaque. (NB: Do not overcook or the squid meat will be tough.)
• To serve
• place two razor clam shells into each of two serving bowls (discard the remaining shells). Place pieces of the razor clam and squid meat into each of the shells
• then spoon over the vegetables and sauce. Garnish with the fresh herbs and edible flowers
• if using.