Razor Clams with Chorizo

Heat a large, deep frying pan or wide, shallow saucepan over a high heat.

Thickly slice or roughly chop the chorizo and fry in a little olive oil for about 5 minutes.

Add the butter and a dash more olive oil.

Scrub the clams well in cold water.

Add the garlic, the chilli, if using, and the clams to the pan with the chorizo.

5. Add the garlic, the chilli, if using, and the clams to the pan with the chorizo.

Toss the clams in the butter, then let them fry for a couple of minutes until they start to open.

Pour in the wine and let it bubble for a further minute.

Then add the parsley and season with salt and pepper