R A Z O R C L A M , C H O R I Z O
A N D T O M A T O S T I R F R Y
Preparation time: 30 minutes for soaking the
Cooking time: 15-18 minutes
Season: Razor clams are easier to catch in the colder months, thus they are available in greater numbers from November to February
16 razor clams
120 ml white wine (or water)
1 chorizo ring (usually 250-300 g, a little more or
less is fine
1 tsp olive oil
250 g cherry tomatoes
2 garlic cloves
1 chilli de arbol (or 1/2 tsp dried chilli flakes)
A good pinch of sea salt
15 g fresh parsley
Soak the razor clams.
Once soaked, rinse in plenty of cold water. Place the wine in a heavy-based saucepan which has a tight-fitting lid. Bring to the boil and lower in the razor clams. Cover with the lid and cook for about 2 1/2 minutes. Check to see if most of the shells have opened. If so, strain through a colander reserving the cooking liquid in a measuring jug or a small bowl. Discard any clams that haven't opened. Remove the flesh from the shell and cut into 2.5 cm pieces.
Cut the chorizo in half and run a knife down the length to loosen the skin. Peel off as much of the casing as you can. Cut each half into half again and finely slice. Set aside.
Heat olive oil in a large frying pan. Add the chorizo and cook until it starts to render its fat. There won't be very much fat, but if there is more than 1 tblsp, remove and discard any extra.
Wash and halve the tomatoes and set them aside. Peel and crush the garlic in a mortar with the chilli and a pinch of salt. Add to the frying pan. Once fragrant, about 30 seconds, add the cherry tomatoes. Cook until the chorizo has a tinge of gold around the edges and the cherry tomatoes start to caramelise and break down.
Scatter the sliced razor clams over the top and toss to coat in the tomato-chorizo mix. Taste the razor clam cooking liquid, it should have a lovely lightly salty flavour with a touch of acid from the wine. Gently pour the cooking liquid over the tomato-chorizo mix, leaving behind any residual sand which may have accumulated at the bottom of the bowl, and fold through. Wash the parsley and blot dry with kitchen paper. Finely chop the leaves and thin stems and sprinkle over the top. Serve with a green leafy salad, plenty of bread to soak up the juices. Wash down with a cold beer.
Cook's note: For a more substantial main course try tossing in 2/3 of a tin of washed and drained chickpeas. This classic combination of big flavours also works well with prawns (sautéed directly in the chorizo, garlic, and chilli or with small carpetshell clams steamed separately as above.