Seafood MASTERCLASS: Razor clams with asparagus artichoke, crispy ham and lemon
Recipe by Gary Maclean
Ingredients
4x Razor clams in the shell
1x Fennel bulb
1x Courgette
1x Carrot
1x Shallot
1x Lemon
1 bunch Asparagus
50ml White wine
50ml Double cream
2x Anchovies (tinned)
50g Samphire
100g Parma ham
100g Pancetta
20g Flat parsley
1 Lime
1/8th Dill
10g Sea purslane
1 Bunch Asparagus (green)
250g Jerusalem Artichoke
10g Onion seed
30g Butter
Ingredients for the lemon gel
3 Lemons (needing 100ml juice)
100ml Water
100g Sugar
4g Agar
Method
1. The day before cut and dry the ham and put to one side.
2. Rinse the razor clams in a bowl with running water to remove all grit. Make sure you keep them wrapped in the rubber band as they tend to damage themselves if un-bunched.
3. Prepare the asparagus, blanch in boiling water for 60 seconds and refresh in ice cold water.
4. For the artichoke slice 2mm thick and cook in a little butter and water and lemon until cooked, using a very small cutter cut the artichoke into small discs, use the artichoke disks.
5. Finely dice the courgettes, carrot and fennel into 2mm dice.
6. Place the clams into a separate hot pan with a little oil, add chopped shallot and the white wine and place the lid on. Cook until opened (30 seconds) and remove and strain the cooking liquor.
7. Chop the, anchovies, pancetta into 2mm dice, beginning with the ham, fry in vegetable oil until cooked. Add the lemon zest and the chopped vegetables, blanched asparagus along with the cooking liquor and cream.
8. Slice the white flesh of the razor clams on the angle finely and add to the mixture. Reduce and finish with a knob of butter and chopped parsley.
9. Garnish with and the sea purslane lemon gel dill and onion seeds.