- 16 razor clams, rinsed
- 75ml/3fl oz white wine
- 3 tbsp finely chopped chives
- 3 tbsp fresh breadcrumbs
- 2 tbsp finely grated manchego cheese
- 150ml/5fl oz olive oil
- 2 shallots, finely diced
- 1 garlic clove, finely chopped
- 2 tomatoes, skinned, seeded, diced
- 2 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh chervil
- ½ lemon, juice and zest
- Preheat the grill to high.
- Heat a saucepan until hot, add the clams and wine and cover with a lid. Steam the clams for 60 seconds, or until they have opened. Pour the contents of the pan into a colander and drain.
- Discard any clams that haven’t opened, then pull the clams from the shells and remove the dark grey part – reserving half the shells.
- Rinse the clams to remove any grit, then roughly chop the flesh. Lay the shells onto a baking tray and place the meat back onto both sides of the shells.
- Mix together the chives, breadcrumbs and grated cheese until well combined. Cover the clams with this mixture.
- Place under the grill for 3-4 minutes, or until golden-brown.
- Meanwhile heat a frying pan over a low heat. Add the olive oil, shallots and garlic and warm for one minute. Add the tomatoes and warm through for a further two minutes. Add the herbs, lemon zest and juice, and season to taste with salt and black pepper.
- To serve, carefully lay the shells onto the plate in a line then spoon the sauce vierge over the top.