Steamed razor clams with chorizo and broad beans

Serves 4

Razor clams are an odd kind of shellfish not often seen on the fishmonger's slab. I first tried them in Spain, cooked very simply, and I've since discovered that simply is the only way to prepare these molluscs. It's important to use the soft cooking type of chorizo for this, as opposed to the hard dry sausage that is sliced and eaten cold.

Razor clams are an odd kind of shellfish not often seen on the fishmonger's slab. I first tried them in Spain, cooked very simply, and I've since discovered that simply is the only way to prepare these molluscs. It's important to use the soft cooking type of chorizo for this, as opposed to the hard dry sausage that is sliced and eaten cold.

1kg live razor clams
1/2 glass of dry white wine
A few sprigs of thyme
3 garlic cloves, roughly chopped
1tsp salt
1tbsp chopped parsley, reserving the stalks
250g broad beans, shelled
4tbsp olive oil
115g cooking chorizo, sliced to the thickness of a coin
60g butter
Pepper

Rinse the razor clams well in cold, running water for 10 minutes, discarding any that don't close when handled. Put them in a pot with the wine, thyme, garlic, salt and parsley stalks. Cover and cook over a high heat for a few minutes, stirring occasionally, until all the shells have opened. Drain in a colander and leave to cool.

Preheat the oven to 150C/gas 2. Carefully remove the clams from the shells, keeping the shell intact (discard any that haven't opened). Cut away the central, dark, intestinal sac and discard. Cut each clam into 4 or 5 pieces, place back in the shell and arrange the shells on a baking tray. Keep warm in the low oven.

Meanwhile, cook the shelled broad beans in boiling salted water for 2 minutes, then drain in a colander. Heat the olive oil in a pan and cook the chorizo on a low heat for 1-2 minutes. Add the broad beans, butter and chopped parsley, and season lightly with salt and pepper. Put the clams in their shells on warmed serving plates and spoon the chorizo mixture over.