Sherry-steamed razor clams with a chorizo and red pepper sauce and samphire

Razor clams taste very much like scallops and are considered a delicacy in many countries. Here James serves them Spanish-style.

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For the razor clams and sauce

  • 12 razor clams, washed under running water to remove any grit (discard any clams that do not close tightly when tapped)
  • 100ml/3½fl oz sherry
  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 2 small shallots, finely chopped
  • 200g/7oz cooking chorizo, skin removed, diced
  • 1 tsp finely chopped rosemary
  • 1 tsp thyme leaves
  • pinch smoked paprika
  • 1 red pepper, seeds removed, finely diced

For the samphire

To serve

  • 2 tbsp parsley or basil cress