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Razor Clams with Chorizo and Broad Beans
Created by Bopper7, Wednesday, 23 September 2009
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Try this tasty clam when it is in season October to April.
Ingredients
At a glance
Categories
Serves
4
- 1kg live razor clams
- ½ glass of white wine
- a few sprigs of thyme
- 3 cloves of garlic, peeled and
- roughly chopped
- 1 tsp salt
- stalks from the parsley
- 250g broad beans (shelled weight)
- 60ml olive oil
- 120g cooking chorizo, sliced
- 250g broad beans (shelled weight)
- 50g butter
- 1 tbsp chopped parsley
Method/steps
- Wash the razor clams in cold running water for 10 minutes. Put them into a pot with the white wine, thyme, garlic, salt and parsley stalks, cover with a lid and cook on a high heat for a few minutes, giving the occasional stir, until all the shells open. Drain in a colander and leave to cool.
- Carefully remove the clams from the shells, keeping the shells intact. Cut away the dark-looking sack and discard. Cut each clam into 4 or 5 pieces, put back in the shell, lay the shells on a baking tray and keep warm in a low oven.
- Meanwhile, cook the broad beans in boiling salted water for 2 minutes, then drain in a colander. If they are large they should be shelled again.
- Heat the olive oil in a pan and cook the chorizo on a low heat for 1-2 minutes. Add the broad beans, butter and parsley, and season lightly with salt and pepper. Put the clams onto warmed serving plates and spoon the chorizo mixture over.
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