Grilled Razor Clams

2 Tie the thyme sprigs together with string and set aside. Trim the celery, fennel and leek and peel the onion, reserving all the trimmings and peelings. Evenly dice the vegetables into 1cm dice

2 celery sticks

1 fennel bulb

1 leek , small, white part only

1 large onion

1 red chilli

2 garlic cloves

½ bunch of lemon thyme

3 Finely chop the chilli, reserving the seeds. Peel and finely chop the garlic, and add with the chilli to the diced vegetables

4 In a bowl, grate the Parmesan and mix with the breadcrumbs

10g of Parmesan

50g of white breadcrumbs, fresh

5 Place the reserved vegetable trimmings and the chilli seeds into a large saucepan with the thyme and half of the butter. Place the pan over a high heat and cook the vegetables until softened, approximately 2 minute. Add the wine and continue cooking until the liquid is reduced by half

60g of butter

250ml of white wine

Directions at greatbritishchefs.com

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