J Sheekey's baked razor clams with chorizo and broad beans

Serves 6

1kg live razor clams
20g garlic butter
100g shelled broad beans
150g small cooking chorizo, sliced into ½ cm thick slices
2tbs parsley, coarsely chopped

Wash the razor clams in cold running water for 10 minutes and place in a steamer with boiling salted water below, cover with a lid and cook on a high heat for 2 minutes, giving the occasional stir, until all the shells open. Drain in a colander and leave to cool.

Preheat the grill to maximum temperature. Carefully remove the clams from the shells, keeping the shell intact. Cut away the dark-looking sack and discard. Cut each clam into 3 or 4 pieces and set aside. Lay the shells on a grill tray, brush with a little melted butter and grill for 3 to 4 minutes. Meanwhile heat the olive oil in a frying pan and gently fry the chorizo for a couple of minutes. Add the razor clams, butter, broad beans and parsley and stir well, checking the seasoning. Remove the shells from the grill and place onto warmed plates. Load the shells with the clam and chorizo mix and serve.