Ingredients

• 16 razor clams
• rinsed
• 75ml/3fl oz white wine
• 3 tbsp finely chopped chives
• 3 tbsp fresh breadcrumbs
• 2 tbsp finely grated manchego cheese
• 150ml/5fl oz olive oil
• 2 shallots
• finely diced
• 1 garlic clove
• finely chopped
• 2 tomatoes
• skinned
• seeded
• diced
• 2 tbsp chopped fresh tarragon
• 1 tbsp chopped fresh chervil
• ½ lemon
• juice and zest

Directions

• Preheat the grill to high.
• Heat a saucepan until hot
• add the clams and wine and cover with a lid. Steam the clams for 60 seconds
• or until they have opened. Pour the contents of the pan into a colander and drain.
• Discard any clams that haven’t opened
• then pull the clams from the shells and remove the dark grey part – reserving half the shells.
• Rinse the clams to remove any grit
• then roughly chop the flesh. Lay the shells onto a baking tray and place the meat back onto both sides of the shells.
• Mix together the chives
• breadcrumbs and grated cheese until well combined. Cover the clams with this mixture.
• Place under the grill for 3-4 minutes
• or until golden-brown.
• Meanwhile heat a frying pan over a low heat. Add the olive oil
• shallots and garlic and warm for one minute. Add the tomatoes and warm through for a further two minutes. Add the herbs
• lemon zest and juice
• and season to taste with salt and black pepper.
• To serve
• carefully lay the shells onto the plate in a line then spoon the sauce vierge over the top.