Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4 as a starter or 2 for lunch

Razor clams and blood oranges recipe

rate this recipe Thanks for rating!

Takes 30 minutes to make, plus marinating

12 fresh razor clams (from fishmongers and www.thefishsociety.co.uk) or 300g squid
4 tbsp olive oil
1/2 glass dry white wine or cider
1 garlic clove, finely sliced
2 tbsp red wine vinegar
1/2 tsp salt
1 red onion, very finely sliced
1 large fennel bulb, trimmed and very thinly sliced
1 tbsp small capers, rinsed and drained (optional)
2 blood oranges
100g purple or Kalamata olives
Small bunch of fresh flatleaf parsley, leaves picked

Add to my cookbook

Print this recipe

Email a friend

1. Clean and cook the clams by steaming them open in a covered pan. Just add a bunch of razors, a tablespoon of olive oil and about half a glass of dry white wine or cider for tender clams in a marinière-type sauce within 2 minutes. Reserve the juices, then slice the clams. Set aside.
2. In a bowl, combine the juices with the garlic, remaining olive oil, vinegar and salt. Fold in the clams, onion, fennel and capers, if using, and set aside for 30 minutes. You could chill it for a couple of days. On its own, it’s a good tapa or antipasto dish.
3. Cut the top and bottom off the oranges and place flat-side down on a chopping board. Run a fruit or paring knife down the peel – working just beneath the pith – from top to bottom and all around each orange. Segment or slice into cross-sections.
4. Add the oranges, olives and parsley to the salad. Check the seasoning and serve.

Nutritional info

Per serving (based on 2): 432kcals, 27.2g fat (4.2g saturated), 27.3g protein, 20.7g carbs, 17g sugar, 3.6g salt

Wine Recommendation

A chilled white Albariño from Spain’s Rias Baixas region would be a lovely partner for this zingy dish.

Other recipes by Tom Norrington-Davies

Other Spanish recipes

Chicken and chorizo wraps recipe

Chicken and chorizo paella recipe

Baked king prawn rice recipe

Ultimate beef and cheese burger recipe

Spanish chicken and potato stew recipe

Simple lamb and swede hotpot recipe

One-pot spiced lamb with chickpeas recipe

Spanish cocido recipe

Quick Lancashire hotpot recipe

Fish stock for a perfect paella recipe

Speedy cheesy meals

Quick lamb dishes

Comfort puds

In This Month's Issue

This month's cover dish

Chocolate and panettone Christmas pudding with cranberry toffee sauce recipe

Try these new recipes:

Easy-peasy cottage pie recipe

Beef ragu lasagne recipe

Spiced beef chilli recipe

Beef ragu recipe

Steak pie recipe

Pizza pie recipe

Rich lamb shank pasties recipe

Baked meatballs with goat’s cheese recipe

Creamy mustard pork recipe

Sage and sausage pasta recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

New issue on sale 4 Nov

Gordon and his A-team chefs... Nigella's gift guide... Rachel Allen's festive lunch... Strictly Come Dancing stars talk taste... Christmas food suppliers... Festive veggie recipes... Glamour puds...

Win an exclusive trip to Rioja, Spain's wine country

Adoramos vino! Gracias Campo Viejo.

FREE!

Get Jamie’s new Ministry of Food cookbook with every delicious. subscription. It's delish.