Razor clams with spring onions, jalepeños and parsley dust

Makes 4 as a starter or part of a sharing meal Starters and mains

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Method

To clean the clams, soak for 2 hours in cool, salted water, first discarding any that have cracked shells or do not close after being tapped on the side of a bowl. Drain and rinse well under cold running water.

Preheat the oven to 200C/400F/Gas 6. Spread the parsley out on a tray and bake for 3-5 minutes, making sure it’s crispy but doesn’t lose its brightness. Put the oil, garlic, jalapeños and spring onion in a pan over a medium heat and fry, stirring often for about 4 minutes. Lift out into a bowl using a slotted spoon. Add the wine to the pan and boil for a few minutes. Add the clams, turn up the heat and shake. Cook until the clams have all opened, which will take about 11/2 minutes.

Discard any clams that have not opened. Drain through a sieve over a bowl to catch the juices. Remove the clam flesh and place the shells on a serving platter. Remove the black pieces from the clams and discard.

Cut the clams into 1cm pieces and stir into the spring onion and jalepeño mixture. Carefully pour the juices back into the pan so any grit is left behind in the bowl. Bring to the boil and simmer for about 7 minutes to reduce to 120ml. Add the clam and spring onion mixture along with a third of the crispy parsley to heat through. To serve, pile the mixture into the clam shells and crumble the rest of the parsley on top.