Razor clams in a spicy herb crust by Anton Edelmann.
Place the onions and chilli with some butter and olive oil in a thick bottomed pan.
Sweat until the onions are soft but do not colour. Add the garlic and sweat for a further minute. Add the remaining butter, breadcrumbs and parsley. Season with salt and pepper and add the lemon zest.
Place the white wine and clams in a pot and under a lid bring to the boil very quickly for no more than one minute. Remove the clams from the liquid. Place the spicy bread mix on top and brown under the grill. Fry the parsley in the oil until crisp and dry on kitchen paper.
Place clams on a plate and serve with the deep-fried parsley and ½ lemons on the side.