Pan fried razor clams with wild garlic and broad beans

Serves 4

1kg live razor clams
10g butter
10ml olive oil
60g shelled broad beans
½ tbs parsley, coarsely chopped
½ tbs wild garlic, coarsely chopped
1 sml clove garlic crushed and chopped fine

Wash the razor clams in cold running water for 10 minutes then place in a pan with white wine, 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 sieve (keeping the cooking liquor) and leave to cool.

Carefully remove the clams from the shells, keeping the shell intact.  Cut away the dark looking sack and the mouth, discard. Wash the shells under cold running water and dry. Meanwhile heat a frying pan till very hot. Have all your ingredients ready because if you cook the razors for to long they become chewy. Add the razor clams, butter, broad beans, garlic and parsley (but not the wild garlic) and stir well, season and add the wild garlic (the cooking should take no more than 1 min). Place the shells onto warmed plates.  Load the shells with the clam and garlic mix and serve.