Ingredients

• 12 razor clams
• washed under running water to remove any grit (discard any clams that do not close tightly when tapped)
• 100ml/3½fl oz sherry
• 2 tbsp olive oil
• 2 garlic cloves
• chopped
• 2 small shallots
• finely chopped
• 200g/7oz cooking chorizo
• skin removed
• diced
• 1 tsp finely chopped rosemary
• 1 tsp thyme leaves
• pinch smoked paprika
• 1 red pepper
• seeds removed
• finely diced
• 500g/1lb 2oz samphire
• 50g/1¾oz unsalted butter
• 2 tbsp parsley or basil cress

Directions

• For the razor clams
• heat a lidded saucepan until hot
• add the clams and sherry and cover. Steam the clams for a minute
• or until they have opened. Pour into a colander and drain
• reserving the cooking liquor.
• Discard any clams that haven’t opened
• then pull the clams from the shells. Reserve half the shells and clean them thoroughly. Cut off the dark grey part of the clams and discard.
• Rinse the clams to remove any remaining grit
• then roughly chop the flesh. Lay the reserved shells on a baking tray and place the meat back in the shells.
• Heat a frying pan and add the oil. Once hot
• add the garlic and shallots and cook for 2-3 minutes. Add the chorizo and cook until it starts to realise its oils and colour. Stir in the rosemary
• thyme and smoked paprika and cook for 1-2 minutes. Add the pepper and cook for a further 2-3 minutes
• or until softened. Stir in the reserved clam cooking liquor and cook for another 2-3 minutes. Keep warm until ready to serve.
• For the samphire
• bring a large saucepan of salted water to the boil. Add the samphire and cook for 2-3 minutes. Drain
• place back in the pan and add the butter. Cook for 2 minutes.
• To serve
• divide the samphire between four plates and place the razor clams on top. Pour over the sauce and garnish with parsley cress.