Ask the expert: sweet peas and razor clams recipe by chef Ferran Tadeo

Ingredients:

2/3 cup sweet peas
5/8 cup shallots
1 cup diced carrots
1 clove chopped garlic
1.5 tbsp Sherry vinegar
6 razor clams (may be replaced with clams, prawn, squid, pork, or chicken) 
1/2 cup fish stock
2 tablespoons butter
chopped chives for garnish 
1/2 cup olive oil
salt
black pepper

Directions:

1. Leave the razor clams in salted water overnight. (Not applicable if using prawn, squid, pork or chicken)
2. Cut all the vegetables.
3. Heat the pan and start to cook the garlic in low heat. When the garlic changes in colour, add the shallots and the carrots. Wait until it's cooked, then add the vinegar and reduce until evaporated. Turn off the heat and set aside the dish for later use.
4. Take out the razor clams from the water and cook in a pan until they fully open. 
Optional: You may add some white wine for extra flavour
5. Once the razor clams are cooked, take out the meat from the shell and set aside. 
6. Turn on the heat and sauté the vegetables in the pot together with the sweet peas. Sauté for one minute and add the fish stock.
7. Wait for the mixture to boil then turn off the heat and add the butter.
8. Move the pot until the butter is fully melted. Season the dish with salt and pepper. Add in the razor clams.
9. Plate the dish and garnish with chopped chives. Serve and enjoy.