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Razor Clams with Diced Vegetables, Chorizo, Sautéd Squid and Wild Herbs

Steamed razor clams and pan-fried squid served with a rich chorizo and vegetable cream sauce inside decorative clam shells.

SeafoodGourmetChorizoSquidRazor Clams
Estimated Nutrition
Calories
710.2
kcal / serving
1420.4 kcal total
Carbs
12.4g
per serving
24.8 g total
Fat
56.1g
per serving
112.2 g total
Protein
39.3g
per serving
78.5 g total
Cook Time
25
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
110
ml
Whipping Cream
25
g
Unsalted Butter
Fruits
1
piece
Lemon
zest and juice
LegumesPulses
110
g
Broad Bean
podded weight, inner membranes removed
Liquids
110
ml
White Wine
Meat
110
g
Cooking Chorizo
cut into 0.5cm cubes
NutsSeeds
50
g
Chive
finely chopped
50
g
Parsley
finely chopped
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
3
sprig
Dill
chopped garnish
2
sprig
Chervil
leaves only
OilsFats
10
ml
Vegetable Oil
divided use
Other
10
g
Wild Edible Flowers
optional garnish
Seafood
8
piece
Razor Clams
washed well to remove grit
3
piece
Anchovy Fillet
finely chopped
110
g
Squid
cleaned, spines and beaks removed, flesh cut into triangles
Vegetables
2
piece
Shallot
peeled and finely chopped
1
piece
Carrot
peeled and cut into 0.5cm cubes
1
piece
Courgette
peeled and cut into 0.5cm cubes
1
piece
Fennel Bulb
cut into 0.5cm cubes
1
bunch
Amaranth Leaves
garnish

Method

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