We love fresh razor clams but it can be hard to get them. Once you do get your hands on them though, this is a lovely, fresh treatment for them and slightly unusual.

Serves 4


  • 500g razor clams
  • 400g ready-to-eat hard mango
  • 200g courgette 
  • 100g butter
  • 50g shallots, peeled and chopped
  • 1 rosemary
  • 250ml vegetable stock
  • 10g sugar
  • 2 kaffir lime leaves 
  • 5g sea salt
  • 1 small jar sea trout roe, to garnish
  • Cress and basil, for decoration


1 Make sure the razor clams you bought are still alive. Remove them from shell (keep the shells for plating). Blanch them in a boiling water for 2-3 minutes. Then put them into an iced water bath.

2 Dice the mango and courgette.

3 Add half the butter, chopped shallots and rosemary into a pan on a low heat and cook slowly for an hour, to essentially make an onion confit.  Put chopped shallots, butter and rosemary to a pan on a low temperature and cook for an hour to make onions soft.

4 Once the onions are done, add the diced razors clams to a small pan with the shallot confit. Add the veg stock and the rest of the butter and keep warm until you have a nice sauce.

5 To make the mango purée, set some diced mango aside for decoration, and put the rest into a pan with the sugar, kaffir lime leaves, salt and enough water to cover the bottom of the pan. Cook for a few minutes before blending to get a nice, thick purée.

6 Use the cleaned shell to plate the dish. Add the butter poached razor clams and shallot confit. Decorate with diced mango and courgette, sea trout roe and finish with a sprinkling of basil or cress to decorate. Finally, add a few dollops of mango purée to the plate before serving.

Tip: This is lovely served as a light bite or appetiser before the starter.

Photography Credit: Harry Weir

Recipe Credit: Lobstar