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Razor clams with broad beans and jamón, from Barrafina

12 August 2011
Razor clams with broad beans and jamón, from Barrafina

(Serves four as a tapa)

INGREDIENTS 1kg fresh broad beans (weight before shelling), shelled and peeled
8tbs extra virgin olive oil
20g Ibérico or Serrano ham, cut in strips
2 large shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
200ml chicken stock
Maldon salt and freshly ground black pepper
20 small razor clams, cleaned
75ml good quality olive oil
2tbs ajillo

METHOD Bring a large pan of well-salted water to the boil. Add the beans and blanch them for 1 minute, then drain them and plunge them into iced water for 2 minutes. Drain the beans and pat dry. Heat 4 tablespoons of extra virgin olive oil in a large sauté pan or heavy-bottomed frying pan over a medium heat. Add the ham and cook gently for 30 seconds. Add the shallots and cook for a further 30 seconds, then add the garlic and cook for a couple of seconds more.

Add another 4 tablespoons of oil and the stock, and simmer until the liquid has reduced by half. Add the broad beans, season with salt and pepper and cook for 1 minute more.

In a separate sauté pan or heavy-bottomed frying pan, heat the olive oil until smoking. Add the razor clams, turning them flesh side down as soon as they open and discarding any that don't. Cook for 1 minute, until the flesh is golden brown. Divide the clams between serving plates and spoon the broad beans and ham over the top and into the shells. Drizzle with the ajillo and serve.

Taken from the Barrafina cookbook

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