Razor clams with Old Winchester and pepper dulse
The distinctive flavours of Old Winchester and pepper dulse provide a satisfying umami hit to this luxurious broth.
Ingredients
- 650g/1lb 7oz dried white beans (such as coco or cannellini), soaked overnight
- ½ carrot, peeled, halved lengthways
- ½ leek, trimmed, halved lengthways
- ½ onion, peeled, halved
- ½ celery stick
- 1 garlic clove
- 1 sprig thyme
- 1 tsp salt
- 265g/9oz Old Winchester cheese, grated
- 8 live fresh razor clams, washed under running water to remove any grit (discard any clams that do not close tightly when tapped)
- pinch dried pepper dulse, to serve
- drizzle pepper dulse oil, to serve
Method
Drain the beans and put in a large pan. Add the vegetables and cover with 2 litres/3½ pints of water. Bring to the boil and simmer for 40 minutes, until the beans are tender.
Add the garlic, thyme and half a teaspoon of salt, then pour the mixture onto a tray to stop the cooking process. Leave to cool.
Once cool, strain the stock into a clean measuring jug, discarding the vegetables. Put the beans into a clean bowl and pour over enough of the stock to cover.
Pour 900ml/1pint 11 fl oz of the stock into a pan and bring to the boil.
Add the cheese and the remaining salt. Remove from the heat and blend with a hand blender. Allow to cool, then put in the fridge overnight.
The following day, strain the liquid into a clean pan and reheat.
Open the razor clams by pulling the shells apart, then cut the meat away from the shells.
Put the clams into the cheese broth and turn off the heat. Leave to stand for 1 minute.
To serve, spoon the broth into bowls, season with the dried pepper dulse and drizzle over the pepper dulse oil.