Seafood Chowder

Stuffed Razor Clams with parmesan Cheese Crust 

Serves: 1

Prep Time: 5 minutes

Cook Time: 12 minutes

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1 tbsp olive oil

½ shallot, peeled, finely chopped

3 razor clams, flesh removed, roughly chopped, shells reserved and cleaned

½ tomato, chopped

salt and freshly ground black pepper

3 tbsp breadcrumbs

2 tbsp grated parmesan

1 lemon, cut in half


Preheat the oven to 180C/350F/Gas 4.Heat the oil in a pan over a medium heat, add the shallots and fry for 1-2 minutes. Add the chopped razor clams and tomato and cook for a further three minutes. Season, to taste, with salt and freshly ground black pepper.  Place the razor clam shells onto a baking tray and spoon the clam mixture into the shells. Sprinkle over the breadcrumbs and parmesan. Add the lemon halves onto the baking tray and transfer to the oven to roast for for 8-10 minutes, or until golden-brown on top.  Serve the stuffed razor clams with the roasted lemon halves.

Serve immediately. 

Seafood Carbonara

Seafood Pasta

Serves: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

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60g butter

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, crushed

125g of Porcini mushrooms

250ml crab

450g seafood both fish and shellfish cooked

1 tablespoon lemon juice

1 tablespoon of finely chopped parsley

500g of pasta of your choice 


Heat the butter and olive oil in large frying pan.  Add the onion and garlic to the pan and stir over low heat for 3-5 mins, until the onion is soft. 
Add the mushrooms to the pan and cook for 2 mins.  Pour the cream, bring to the boil and reduce the heat and simmer until the sauce begins to thicken.  Add the seafood mix together with lemon juice and parsley and stir until heated through.  Add salt and pepper to taste. 

While the sauce is cooking, add the pasta to a large pan of rapidly boiling water and cook until al dente. Drain thoroughly, and then return to the pan.  Add the sauce to the pasta and toss to combine. 

To Serve:

Serve hot with crusty bread rolls.

Seafood Stir Fry

Seafood Stir Fry

Serves: 6

Preparation time: 10 mins

Cook time :35 mins of which 30 in refrigerator

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2 tablespoons white wine vinegar
2 tablespoons soy sauce
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 tablespoon grated orange peel
1/4 cup fresh orange juice
16 ounces shellfish mix – prawns/ mussels etc cooked
1 tablespoon vegetable oil
1/2 teaspoon hot red pepper flakes (optional)
8 ounces fresh green beans
2 ounces of bean shoots
1 red bell pepper, ribs and seeds removed, cut julienne
1 teaspoon cornflour
1 tablespoon water

1 teaspoon coriander finely chopped

Chives roughly chopped for decoration


Combine the vinegar, soy sauce, garlic, ginger, orange peel and orange juice in a non-metallic bowl; toss the seafood into liquid and coat. Cover and refrigerate 30 minutes, stirring occasionally.

Heat oil in a non-stick wok or skillet; add seafood mixture (do not drain). Add hot red pepper flakes, if using. Stir-fry 2 minutes. Add green beans, bean shoots and bell pepper; cover and cook 2 minutes or until heated through. Dissolve cornflour in water; stir into wok. Cook 1 minute. Transfer to serving bowl and pour stir-fry over top. Toss lightly and add the coriander and chives before serving.  

To serve:

Some noodles would be ideal to accompany this dish together with a green salad. 

Clam Spaghetti Vongole

Spaghetti Vongole 

Serves: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

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50g/2oz butter

5 tbsp fresh breadcrumbs

4 tbsp chopped fresh flat leaf parsley

2 sprigs fresh thyme, leaves only

salt and freshly ground black pepper

500g/1lb 2oz spaghetti

5 tbsp olive oil

1kg/2lb 2oz razor clams, washed, rinsed

200ml/7fl oz white wine 

150g/5oz semi-cured chorizo, finely diced

2kg/4lb 4oz clams, washed, rinsed

2 garlic cloves, finely chopped

1 dried chilli, finely chopped

1 fresh red chilli, finely diced


Melt the butter in a frying pan and fry the breadcrumbs until golden-brown and crisp.  Stir in half of the parsley, thyme, salt and freshly ground black pepper and mix until well combined and leave to one side.  Cook the spaghetti, according to packet instructions, in a large pot of salted water. Drain, mix with three tablespoons of the oil and set aside.  Meanwhile, heat a lidded frying pan and add the razor clams and half of the wine. Cover with a lid and cook for 2-3 minutes until all of the clams have opened.   Strain the razor clams and reserve the cooking liquid. Remove the razor clams from their shells and discard the intestine. Chop the razor clams and set aside.  Heat the remaining olive oil in the frying pan used to cook the razor clams and fry the chorizo for 2-3 minutes or until the oil is coloured. Add the uncooked clams, remaining white wine, garlic and chillies. Cover with a lid and cook for 3-4 minutes, or until the clams have opened. (Discard any clams that haven’t opened.)  Add the reserved chopped razor clams, reserved cooking liquor and cooked spaghetti. Mix until well combined. Stir in half of the parsley.  Season, to taste, with salt and freshly ground black pepper.   To serve, spoon the spaghetti into each of four serving bowls, spoon over any juices and sprinkle over the breadcrumbs.

Razor Clams Mariniere

Razor Clams Marinière

Serves: 2

Prep Time: 5 minutes

Cook Time: 10 minutes

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