Poached razor clams with chorizo and broad beans

Ingredients (for six as a starter):

1. 1 kg razor clams;
2. Chorizo sausage (about 150gr), cut into disks, quartered with the outer skin removed;
3. 1 kg broad beans (that’s 1 kg in the pod), boiled for about 4 min in salted water;
4. 1 tbsp Olive oil;
5. 1 tbsp butter;
6. 2 chopped garlic cloves;
7. 1 finely chopped red chilli, (optional);
8. 1 glass of white wine;
9. 4 or 5 sprigs of thyme (fresh if you can get it);
10. A handful of chopped parsley;
11. Coarsely chopped parsley stalks;
12. Salt and pepper;

Preparation:

• Clean the razor clams for 10 – 15 minutes under running water. Discard any clams that don’t close up;
• Heat half the oil in a pot before adding the clams, wine, thyme, garlic, salt and parsley stalks. Cover and cook over high heat for a few minutes, stirring occasionally, until all the shells have opened, discard any shells that don’t open. Drain in a colander and leave to cool.
• When the clams are cold enough to handle gently remove them from the shells and cut away any ugly and dirty bits. Also open up the business end of the clam and clean out any residue of sand and other nasty stuff that may still be lurking. Cut remainder of clams into 3 cm pieces;
• Heat remaining olive oil in a pan and fry chorizo over low heat until they are slightly crispy and have given up most of their fat (you can tell the fat has mixed with the oil as it changes colour to red). Add the chopped clams, beans, butter and chopped parsley and turn until the beans and clams are coated and warm through;
• Serve by spooning the clam and chorizo mixture into the shells of the razor clams (which you cleaned earlier).