Razor Clams with Romanesco, Pancetta & Baby Leeks

Razor Clams with Romanesco, Pancetta & Baby Leeks

Our chefs love to light up the BBQ in the winter and capture that smoky flavour in their dishes. Head Chef Adam Banks created this razor clam recipe as the perfect excuse.

Razor Clams with Romanesco, Pancetta & Baby Leeks

Serves 2 as a main

Razor clams 12 (6 per person)
Baby leeks 8
Romanesco 200g, florets
Pancetta 75g, thinly sliced
Lemon half, juiced
Parsley 30g
Red sorrel to finish

1. Light a BBQ.
2. Cut the Romanesco into small florets.
3. Blanch baby leeks in boiling salted water for 2 minutes.
3. Over the BBQ chargrill blanched leeks and sliced pancetta.
4. Carefully place the razor clams on the BBQ, sprinkling with salt as they open. Once they are completely open and no longer translucent (approx. 3-5 minutes) remove from the heat with a pair of tongs. Take care not to overcook the clams as they will become tough. You will need to cut out and discard the dark centre of the clam and remove the foot from the end, leaving the firm white clam meat.
5. Squeeze lemon juice over the clams.
6. In a separate bowl add Romanesco, torn up parsley, pancetta and baby leeks. Dress all with olive oil, salt and pepper.
7. Arrange the clams and baby leeks on a plate alongside the Romanesco, parsley and pancetta mix.



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