Mark Hix recipe: Razor clams with bath chaps and garlic scapes
I've always loved the combination of razor clams with cured pork, in the form of bacon, a spicy sausage such as chorizo, or Bath chaps, which is the cured jowel. The garlic scapes add not only flavour, but a vibrant green colour and asparagus-like texture.
12 or so large razor clams
½ glass of white wine
120-150g Bath chaps or a piece of streaky bacon, cut into rough 1cm squares
70-80g unsalted butter
12 or so pieces of garlic scapes
Salt and freshly ground black pepper
Rinse the razor clams in cold water, then place in a large saucepan with the wine and cover with a tight-fitting lid. Place on a high heat for about a minute, or until they are just opened, then take off the stove.
Remove the meat from the razors, cut away the dark sack in the centre and give them a quick rinse where the sack was to remove any sand; cut the razors into three pieces.
Heat the butter in a large frying pan and cook the Bath chaps for 2-3 minutes on a medium heat, add the garlic scapes and continue cooking for a couple more minutes, turning them while they are cooking, until tender.
Add the razor clam meat, season and cook on a low heat for a minute or so until hot. Heat the shells briefly under a warm grill and spoon the clams, Bath chaps and garlic scapes into the shells.
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