Ingredients

• 700g/1lb 9oz clams
• 700g/1lb 9oz razor clams
• 125ml/4fl oz white wine
• 115g/4oz butter
• 300g/10½oz leeks
• sliced thickly
• 4 sprigs thyme
• leaves picked
• 2 shallots
• finely diced
• 2 garlic cloves
• finely diced
• 1 tbsp plain flour
• 125ml/4fl oz double cream
• salt and freshly ground black pepper
• 75g/3oz brioche loaf
• cut into 1cm/½in dice
• 50g/2oz cheddar
• finely grated
• 250g/9oz peas
• knob of butter

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat a large frying pan until hot
• add both types of clams and white wine then cover and cook until the clams have opened.
• Drain the clams
• reserving the liquid
• and pick the clams from the shells.
• Roughly chop the razor clams
• discarding the gut
• and set aside in the fridge until needed.
• Heat a frying pan until medium hot
• add a third of the butter
• the leeks and half the thyme and gently fry for a few minutes until softened. Remove from the pan and set aside.
• Return the empty frying pan to the heat
• add 50g/2oz of the butter and the shallots
• garlic and remaining thyme leaves and gently fry for two minutes until softened.
• Add the flour and cook for a minute to cook out the flour
• stirring all the time.
• Whisk in the reserved clam liquour
• a little at a time
• to form a thin sauce.
• Add the cream and continue to cook for a couple of minutes until just thickened.
• Add the clam meat and stir well then season with salt and freshly ground black pepper.
• Meanwhile
• heat a separate frying pan until hot
• add the last of the butter and the diced brioche and cook until the brioche has turned golden-brown on all sides.
• Season the brioche with a little salt and freshly ground black pepper.
• Layer the leeks into an ovenproof dish
• top with the clam sauce and the brioche then make another layer
• finishing with brioche on the top.
• Sprinkle the cheddar cheese over the top and place in the oven for 5-10 minutes until golden-brown and bubbling.
• Bring a pan of salted water to the boil
• add the peas and return to a simmer. Once up to a simmer
• drain the peas and finish with a knob of butter.
• To serve
• spoon the clam bake onto the plate and pile the peas alongside.