Ingredients
(Makes one tapas-sized portion or amuse-bouche)
1 razor clam
1 slice of tocino (cured and cooked pork jowl from Ibérico pig - pure, hard fat, sliced wafer-thin)
For the pear and ginger purée
1tsp muscovado sugar
1tsp dried breadcrumb mix
Picked tarragon, fennel, chive and chervil
1 toasted walnut
Method
To make the pear and ginger purée, parcel halved pears and slices of ginger in foil and barbecue until soft. Season with salt and lemon juice.
To serve, place the razor clam on to a hot chrome plancha and squirt water from a squeezy bottle over the shell to create steam. Turn the razor clam over and continue until it opens. Remove from the shell and cut off the mouth from the top and slice the body through. Place the clam on a metal tray, cover with the slice of tocino, sprinkle with the muscovado sugar and breadcrumb mix and place under a hot salamander to caramelise.
Use the pear and ginger purée to drag two lines across a large white plate and place the razor clam on top at an angle to the purée. Dress the herbs and place along the razor clam. Use a micro-plane grater to grate the walnut over the top and serve.