23 de March
Created by our amigos at Bar 44 Cardiff. A surprisingly simple dish fusing local and Spanish produce. Enjoy with friends or to impress at a dinner party. Paired with a crisp punchy Tio Pepe En Rama fino or a dry toasty rounded Viña AB amontillado and you’re in heaven.
Serves 4-6 for tapas
Ingredients
- 1 kilo fresh razor clams (available from good fishmongers)
- 250g fresh cooking chorizo, diced into small cubes (available from Bar 44 deli section)
- 75g fresh broad beans (available locally from good independent grocery shops)
- 1 clove of garlic, crushed or finely diced
- 1 banana shallot, sliced
- 1 bay leaf
- 1 handful chopped flat leaf parsley
- 100ml Tio Pepe Fino (available from bar 44 or any good wine shop or supermarket)
- 1 squeeze of lemon
Method
- Clean the razor clams by washing the outside shells of any dirt. Place in a bowl of cold water. This will help the clams get rid of any excess grit or sand. Heat a heavy based pot until almost smoking. Add the garlic, bay leaf, dash of oil, clams and the fino sherry, then cover for 1-2 minutes. When the clams have opened, remove from the heat and take out of the pot whilst reserving the cooking liquor and some of the shells. Take the meat out of the shells, remove the grit sack from the cooked clams. Slice the razor clam meat on the angle into 1 inch pieces.
- Meanwhile cook your broad beans in boiling water for 2 minutes, then refresh in iced water. Peel/pod the beans and set aside.
- Heat a heavy based frying pan with a dash of good olive oil. Add the chorizo and shallots, sautée for 2 minutes or until golden brown, on a medium heat. Add some of the reserved cooking liquor, reduce by ½.
- Pour out excess oil from the chorizo (reserve for drizzling at the end or to make dressings with). Now add the broad beans and razor clam meat. Cook for 1 minute to heat through, stirring well. Now add the parsley and lemon.
- Serve in the reserved razor clam shells as a beautiful seasonal starter or as part of a vibrant tapas feast.
