RAZOR CLAMS IN SPICY BEER BROTH

From Madrid to Hong Kong live Irish Razor clams are enjoyed round the world. They have a rich sweet flavour with a firm squid like texture.

A couple minutes is enough to cook them through to make sure not to over cook those or they will become tougher.

1 kg fresh Razor clams
1 shallot - finely diced
1 inch fresh ginger - finely grated
2 cloves garlic - finely chopped
1 fresh red chilli pepper- sliced (cook with half and keep half to garnish)
200ml Lager beer
2 tablespoons of fresh coriander - chopped (cook with half and keep half to garnish)
Serve crusty bread on the side and a few extra cold beers for good measure

1 Give the razor clams a quick rinse under cold water.
2 Put a wide pot on a medium heat on the hob
3 Add a tablespoon of oil, then add the diced shallot and cook without colour for a couple of minutes.
4 Add the ginger, garlic, half the chilli, half the coriander, black pepper and cook for a further minute.
5 Next add the beer, turn up the heat. Bring to the boil, with t he lid on the pot to keep the steam in
6 Lift the lid and quickly add all the razor clams and put the lid back on.
7 Give the pot a shake and cook for 3-5 minutes until all the shells steam open.
8 Once cooked add the razor clams to a serving bowl and pour the spicy beer broth over, scatter fresh chilli and coriander leaves on top.
9 Serve and eat straight away
10 Tip: When eating, discard the central dark intestinal tract, leaving only the firm white clam meat.

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