Razor Clams with Fennel and Pickled Chiles

1. Rinse the razor clams to remove all residual sand.
2. In a large sauté pan over medium heat, add the EVOO, garlic, fennel, shallot and cook for 30 seconds.
3. Add the razor clams and chiles, followed by the white wine and cover with a lid.
4. Cook for 2 minutes or until the first wisps of steam escape – immediately remove from heat and check that all the razor clams are open and just firm.
5. Strain the liquid and reserve.
6. When the clams are cool enough to handle, remove the straight firm muscle from the surrounding belly.
7. Slice thinly on a bias and reserve in a small mixing bowl.

Plating

1. Clean the razor clam shells by separating the halves, rinsing them and reserve them on a towel.
2. In a small bowl, mix the sliced razor clam with the fennel tops, lemon, razor clam steaming liquid, maldon salt and EVOO.
3. Place a small portion of the calabrian chile paste on the end of each razor clam shell.
4. Add a spoonful of the razor clam mixture to each shell and serve on ice.