Razor clams with asparagus artichoke, crispy ham and lemon

Recipe by Gary Maclean 

Ingredients

4x              Razor clams in the shell

1x               Fennel bulb

1x               Courgette

1x               Carrot

1x               Shallot

1x               Lemon

1 bunch     Asparagus

50ml          White wine

50ml          Double cream

2x              Anchovies (tinned)

50g            Samphire

100g          Parma ham

100g          Pancetta

20g            Flat parsley

1                 Lime

1/8th          Dill

10g             Sea purslane

1 Bunch      Asparagus (green)

250g          Jerusalem Artichoke

10g             Onion seed

30g             Butter

Ingredients for the lemon gel

3                 Lemons  (needing 100ml juice)

100ml         Water

100g           Sugar

4g               Agar

Method

1.         The day before cut and dry the ham and put to one side.

2.         Rinse the razor clams in a bowl with running water to remove all grit. Make sure you keep them wrapped in the rubber band as they tend to damage themselves if un-bunched.

3.         Prepare the asparagus, blanch in boiling water for 60 seconds and refresh in ice cold water.  

4.         For the artichoke slice 2mm thick and cook in a little butter and water and lemon until cooked, using a very small cutter cut the artichoke into small discs, use the artichoke disks.

5.         Finely dice the courgettes, carrot and fennel into 2mm dice.

6.         Place the clams into a separate hot pan with a little oil, add chopped shallot and the white wine and place the lid on. Cook until opened (30 seconds) and remove and strain the cooking liquor.

7.         Chop the, anchovies, pancetta into 2mm dice, beginning with the ham, fry in vegetable oil until cooked. Add the lemon zest and the chopped vegetables, blanched asparagus along with the cooking liquor and cream.

8.         Slice the white flesh of the razor clams on the angle finely and add to the mixture. Reduce and finish with a knob of butter and chopped parsley.

9.         Garnish with and the sea purslane lemon gel dill and onion seeds.