Razor clams with broad beans and jamón

Serves 4 as a tapa Starters and mains

5  Razor Clams Broad Beans 53



  • 1kg fresh broad beans (weight before shelling), shelled and peeled
  • 8tbsp extra virgin olive oil, plus extra
  • 20g Ibérico or Serrano ham, cut into strips
  • 2 large shallots, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 200ml chicken stock
  • 20 small razor clams, cleaned
  • 75ml good quality olive oil


Bring a large pan of well-salted water to the boil. Add the beans, blanch them for 1 minute, then drain and plunge them into iced water for 2 minutes. Drain the beans and pat dry.

Heat 4tbsp of extra virgin olive oil in a large sauté pan or heavy-bottomed frying pan over a medium heat. Add the ham and cook gently for 30 seconds. Add the shallots and cook for a further 30 seconds, then add the garlic and cook for a couple of seconds more. Add another 4tbsp of oil and the stock, and simmer until the liquid has reduced by half. Add the broad beans, season with salt and pepper and cook for 1 minute more.

In a separate sauté pan or heavy-bottomed frying pan, heat a little olive oil until smoking. Add the razor clams, turning them flesh side down as soon as they open and discarding any that don’t. Cook for 1 minute, until the flesh is golden brown.

Divide the clams between serving plates and spoon the broad beans and ham over the top and into the shells. Drizzle with the ajillo and serve.

Makes about 80ml

75ml extra virgin olive oil
3 garlic cloves, peeled and finely chopped
small handful flat-leaf parsley, stalks removed, finely chopped

Put the olive oil into a small bowl and stir in the garlic and parsley.

5  Razor Clams Broad Beans 53


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