Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Clams with Broad Beans and Chorizo.

Many years ago I used to visit a brilliant fish restaurant in London and my favourite starter on the menu were razor clams served with chorizo and broad beans. Razor clams are hard to source, I’m told this is because they turn so quickly. So here I’ve recreated my version of my favourite J Sheekey dish using regular clams.


Serves: 4

Prep: 10 minutes
Cooking: 5 minutes
Total: 15 minutes

Difficulty: easy



1kg fresh Clams in their shells⠀⠀⠀⠀⠀⠀⠀⠀⠀
300g cooking chorizo cut into 1/2 cm disks⠀⠀⠀⠀⠀⠀⠀⠀⠀
500g fresh broad beans podded (or use 200g frozen broad beans or edamame beans)⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 garlic cloves chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
200ml White Wine⠀⠀⠀⠀⠀⠀⠀⠀⠀
Juice of half a lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp fresh chopped parsley or coriander⠀⠀⠀⠀⠀⠀⠀


To prepare the clams, tap any that are open. If they close put them in the “to cook” pile. If they don’t close discard them.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pod the broad beans. Blanch for 4 minutes then run under cold water so that they are cool enough to handle. Take the tough skins off the larger broad beans.⠀⠀⠀⠀⠀⠀⠀⠀⠀
In a large pan add a tbsp oil and add the chorizo. Colour on both sides then add the garlic and white wine. Let the wine bubble, add the clams, give the pan a shake and put a lid on it. Steam for 8 minutes shaking the pan halfway through.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Discard any clams that haven’t opened. Stir in the broad beans, squeeze over the lemon and finish with fresh parsley.⠀⠀⠀⠀⠀⠀⠀⠀⠀

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