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Razor Clam Risotto with Tomato and Herb Concasse

Razor Clam Risotto with Tomato and Herb Concasse

Serves 4

Preparation time: 20 minutes

Cooking time: 25 minutes

Ingredients

50g butter

2 bundles razor clams, about 20 from Furness Fish & Game

6 large tomatoes, deseeded from Paul Wheeler (Fresh Supplies)

2 tablespoons of chopped soft herbs; such as parsley, coriander and chives

3 tablespoons of olive oil from Oliveology

Sea salt and freshly ground black pepper from Real France

1 onion, peeled and chopped

350g Arborio rice

200ml of white wine from Borough Wines

700ml of hot chicken stock

Method

Heat a wide sauté pan – that has a tight fitting lid - and melt half of the butter until sizzling.

Check over the clams to see they are alive and rinse in cold water. Place them in the pan and cover immediately. Leave to cook for 3-4 minutes until all of the shells have opened wide. Take the clams from the pan, reserving the juices and cool.

Cut away the long piece of muscle from the clam leaving behind the black intestinal sack and bits still stuck to the shell. Cut into 3cm lengths.

Dice the tomatoes and mix with the herbs and olive oil. Season well and set aside at room temperature.

In the same pan as you cooked the clams in, melt the remaining butter. Cook the onion for around 5 minutes until soft then add the rice and cook for 2-3 minutes.

Pour in the wine and let it bubble down completely. Start adding the stock a little at a time making sure you keep stirring all the while. This will release the starch in the rice creating a creamy consistency. If needs be, add a little extra stock if the rice is still a little nutty. The rice should be a little wet when you have finished cooking and not too stodgy.

Stir in the razor clam meat then serve with the tomato concasse and a crisp green salad.

 

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