Grilled Razor Clams With Chorizo, Broad Beans And Tomatoes
15m prep 10m cook 25m ready
Grilled razor clams are paired with spicy chorizo, broad beans, and tomatoes in a quick, flavorful dish. The clams are griddled until they open, then topped with a chorizo and bean mixture and finished with white wine. Serve with crusty bread and lemon wedges.
Ingredients
- live razor clams
- broad (fava) beans shelled
- 88.7 ml olive oil
- cooking chorizo skinned and diced
- tomatoes diced
- 14.8 ml flat-leaf parsley chopped
- 3 clove garlic roughly chopped
- fresh thyme leaves stripped
- dry white wine
- sea salt
- freshly ground black pepper
- crusty bread
- lemon wedges
Nutrition (per serving, estimated)
Estimated based off 7 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 206 mg
- Iron: 2.38 mg
- Magnesium: 35.9 mg
- Phosphorus: 176 mg
- Potassium: 585 mg
- Zinc: 1.3 mg
Let's Cook
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Step 1.
Wash the razor clams quickly under running water; do not soak them. Check that all clams are closed and shells are undamaged. If a shell is open, tap it gently; if it does not close, discard it.
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Step 2.
Cook the broad beans in boiling salted water for 2 minutes, then drain in a colander and set aside.
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Step 3.
Heat 4 tablespoons of olive oil in a frying pan over low heat. Add the diced chorizo and cook for 1–2 minutes.
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Step 4.
Add the cooked broad beans, diced tomatoes, and chopped parsley to the chorizo. Season lightly with salt and pepper, then remove from heat and set aside.
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Step 5.
Heat a griddle pan until very hot. Place the razor clams on the griddle, drizzle with a little olive oil, and cook for 2–3 minutes until the shells begin to open.
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Step 6.
Sprinkle the chopped garlic and thyme leaves over the clams and cook for 30 seconds. Remove from heat and pour the white wine over the clams.
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Step 7.
Spoon the chorizo mixture over the clams and drizzle with a little more olive oil. Serve piping hot with crusty bread and lemon wedges.
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