Adapted from the Scott’s of London dish
I served this dish as a starter as part of a 6-course dinner, it wasn’t originally planned but the sea urchins for my planned starter weren’t available at the market (typical having just read an article on having a plan B for dinner parties and thinking I would never need one because I lived next to Europe’s largest food market).
Comparing this effort to my last one showed how much more refined I had become in my cooking style. Using these ingredients it is easy to overuse one aspect and unbalance the flavours of the dish so less really is more:
- A fresh and delicately flavoured shellfish
- An oily and intensely flavoured chorizo
- A salty and easily spoilt green
This dish really does exhibit how the best quality ingredients can make a dish. The chorizo required won’t be found next to the sausages in your local supermarket, it needs to be a semi-dry one. I chose a chorizo from ‘Jamon Iberico de Bellota’ (the pig used to make the world’s best ham – it really is the best money can buy and goes a long way, 3 sausages between 7 people). So make the effort to go to the nearest deli in search of them or try ordering from Brindisa in London. The fat rendered creates such a rich and simple sauce so have some bread handy to mop it up.
Also this is great for dinner parties as the clams can be prepared hours in advance and re-heated in the oven when ready to serve.
Razor Clams with Chorizo and Samphire
1kg of razor clams
half a glass of white wine
small handful of parsley
3 garlic cloves
3 semi-dry chorizos cut into 1/4″ thick coins
handful of samphire/ sea asparagus
Oven at 180C
- Rinse the clams under cold water for 10 minutes until clean.
- Heat the wine, garlic, parsley and salt in a saucepan wide enough to lay the clams.
- When boiling add clams, shake pan and cover for 2 minutes or until shells open
- Remove Clams, run under cold water to cool and clean. To clean, remove the darker looking sac from the mussel and discard, reserving the flesh and shell
- Lay the shells on a roasting tray, one or two per person and replace the flesh (I put two clams in one shell)
- Drizzle each clam with a teaspoon of stock water left in the pan and place on middle shelf in oven for 10 minutes
- Meanwhile, add chorizo coins to a frying pan on medium-low heat (NO OIL) render the fat, stirring occasionally and lowering the flame if starting to burn
- When fat rendered and chorizo cooked (around 8 minutes) remove with a slotted spoon and drain on kitchen towel. To the oil left in the pan add the butter and stir with a small whisk over a medium heat until well combined and thickened
- To serve: Remove the clams from the oven and plate accordingly, scatter over chorizo, dip samphire into sauce and place then drizzle over sauce as desired.