Razor Clams with Chilli and Lime

White Horse Oyster & Seafood Bar, situated on the site of the oldest inn on the Royal Mile, serves the best of British seafood and shellfish sourced from boutique suppliers across the country including Fish Brothers, Welch Fishmongers, The Ethical Shellfish Company and Mara Seaweed.

White Horse is the perfect restaurant for seafood lovers with their selection of oysters from Loch Fyne, Lindisfarne and Carlingford. The menu is designed to showcase the best of British shellfish and seafood in a collection of dishes to be shared by the whole table.

Seafood platters and small plates allow tables to feast on a wide range of seafood. In addition, a selection of stand-alone dishes like monkfish curry, lobster and fries and whole lemon sole will be available. As well as a carefully-crafted menu, White Horse has an unrivalled drinks offering including a bespoke cocktail menu drawing on classic influences.

The list will incorporate seasonal ingredients, boutique spirits and seaside influences into a fresh and vibrant range of signature cocktail serves.

Their razor clams with chilli and lime features on their menu as one of their small plates.

Serves 1

INGREDIENTS

3 razor clams

20g chorizo

10g spring onions, sliced 5g red chili, sliced 5g parsley, chopped Juice of ¼ lime

20ml white wine

Oil for frying

METHOD

1 Wash the razor clams under cold running water to remove any dirt and silt.

2 Heat a pan to around 80°C or until it starts smoking and add the clams and wine and cover until they open.

3 Remove the flesh from the shells. Remove and discard the dark intestinal tract.

4 Slice the clams on the angle to about 1cm thickness.

5 In a small saucepan heat the oil and chorizo for about 2-3 minutes until the chorizo releases its oils.

6 Add the clams, chilli, spring onion, lime and parsley to the chorizo and gently heat for one minute.

7 Place two of the razor clam shells on the plate. Spoon the clam mixture evenly between the two shells and drizzle the remaining oil from the pan around the plate.

In association with Taste Communications.