Razor clams with cockles, samphire and chorizo

Serves 4 Starters and mains

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Method

Rinse the razor clams and cockles well under cold running water. Heat 2tbsp of the oil and half the butter in a large saucepan. Add the shallot and garlic and fry on a medium heat for about 5 minutes, until golden (take care not to burn).

Add the wine and simmer for a few minutes, then add the razor clams and cook, covered, for 3 minutes. Add the cockles and cook for another 2-3 minutes, until all the cockles have opened and the razor clams are tender when pricked with a skewer. Discard any cockles that haven’t opened after cooking. Using a slotted spoon, transfer the cockles and razor clams to a bowl, leaving behind as much of the shallot and garlic as possible, to use later. Carefully remove the meat from the razor clam shells and cut out the intestinal sac (the grey piece). Cut the rest of the meat into 3 pieces and return it to the shell. Place back in the bowl with the cockles and cover to keep warm.

Using a slotted spoon, transfer the shallot and garlic from the pan to a bowl and carefully pour the pan juices over, leaving behind any grey grit in the bottom of the pan. Rinse the pan, then put the shallot, garlic and juices back in and reduce over a medium heat until you have about 8tbsp of liquid. Add the chilli, whisk in the remaining oil, then pour over the cockles and razor clams.

Meanwhile, fry the chorizo in a dry frying pan for 1 minute, then drain on kitchen paper. Set aside.

Place the samphire in a saucepan with the remaining butter and cook on a medium heat for a few minutes, shaking the pan from time to time, until just tender.

To serve, place a few razor clams on each plate, add some of the cockles, chorizo and samphire, and spoon the shallot juices over the top.