Razor Clams with Chorizo

This is a recipe from Hugh Fearnley-Whittingstall which we dug up on the Channel 4 website. We've been talking about trying razor clams for a long time, but had never fit it in to our busy eating schedule. Well, this time we set some time aside for a razor clam lunch. Putting it with chorizo is a winner; the clams themsleves have a flavor quite like scallops. The recipe say that it serves 4 as a starter, and we figured that it meant it would serve 2 as a main course. I'll say, it was a big too much as lunch went on, but I would definitely have this again as a smaller starter course.

16 razor clams, scrubbed in cold water
150 g chorizo picante, cut into chunks
75 g butter
olive oil
2 garlic, finely chopped
1 red chili, finely chopped
1 glass white wine
1 small bunch parsley, chopped
salt and pepper

Heat a large, deep frying pan or wide, shallow saucepan over a high heat. Add the chorizo and fry in a little olive oil for about 5 minutes. Add the butter and a dash more olive oil. After the butter melts, add the garlic, the chilli, if using, and the clams to the pan with the chorizo.

Toss the clams in the butter, then let them fry for a couple of minutes until they start to open. Pour in the wine and let it bubble for a further minute, then add the parsley and season with salt and pepper.

By this time, all the clams should be open (discard any that stay firmly shut) and the flesh perfectly cooked. Serve the clams in warmed dishes, with the delicious cooking liquor spooned over them. Some good bread for mopping juice is essential.