Razor clams with peas and pancetta

Forget mussels, try this razor clam and pancetta recipe from Adam Banks
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Razor Clams

Adam Banks, head chef at Jamie Oliver’s Fifteen Cornwall, shares his recipe for razor clams with peas and pancetta

www.fifteencornwall.co.uk

Serves    2

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Food July August
  • You will need
  • Method
  • Razor clams 12
  • Peas in pod 700g (or 200g podded peas)
  • Almonds 30g, roughly chopped
  • Pancetta 75g, chopped into large pieces
  • Lemon half, juiced
  • Pea shoots a handful
  • Fennel fronds a handful
  • Olive oil to dress
  1. Light the barbecue. Pod the peas and toast the almonds in a dry frying pan, in the oven or in a pan over the barbecue.
  2. Separate the chopped pancetta and place in a metal sieve (with a metal handle). Cook over the coals until the pancetta is golden brown, add the peas towards the end and cook until the peas are coloured. Move off the heat and add the toasted almonds.
  3. Carefully place the razor clams on the barbecue, sprinkling with salt as they open. Once they are completely open and no longer translucent (approximately 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’ll 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.
  4. Squeeze lemon juice over the clams.
  5. In a separate bowl add pea shoots and torn up fennel fronds. Warm up the pea mix if required and then add them to the pea shoots in the bowl. Toss everything together to wilt the pea shoots slightly and dress with olive oil.
  6. Arrange the clams on a plate alongside the pea and pancetta mix.

You will need

  • Razor clams 12
  • Peas in pod 700g (or 200g podded peas)
  • Almonds 30g, roughly chopped
  • Pancetta 75g, chopped into large pieces
  • Lemon half, juiced
  • Pea shoots a handful
  • Fennel fronds a handful
  • Olive oil to dress

Method

  1. Light the barbecue. Pod the peas and toast the almonds in a dry frying pan, in the oven or in a pan over the barbecue.
  2. Separate the chopped pancetta and place in a metal sieve (with a metal handle). Cook over the coals until the pancetta is golden brown, add the peas towards the end and cook until the peas are coloured. Move off the heat and add the toasted almonds.
  3. Carefully place the razor clams on the barbecue, sprinkling with salt as they open. Once they are completely open and no longer translucent (approximately 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’ll 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.
  4. Squeeze lemon juice over the clams.
  5. In a separate bowl add pea shoots and torn up fennel fronds. Warm up the pea mix if required and then add them to the pea shoots in the bowl. Toss everything together to wilt the pea shoots slightly and dress with olive oil.
  6. Arrange the clams on a plate alongside the pea and pancetta mix.
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