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Chilli and garlic razor clams with saffron mayonnaise

Britain's shoreline is full of edible treats. Try plentiful razor clams for a delicious feast.

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For the saffron mayonnaise

For the breadcrumbs

  • 1 tbsp virgin olive oil
  • 50g/2oz crusty bread, torn into small pieces
  • small bunch fresh flatleaf parsley, roughly chopped

For the clams

  • 12 fresh, live razor clams, discard any clams that do not open when tapped sharply or those with cracked or damaged shells
  • 200ml/7fl oz virgin olive oil
  • 1 red chilli, very finely chopped
  • 8 garlic cloves, very finely sliced