Razor clams with Old Winchester and pepper dulse

Preparation time
less than 30 mins

Cooking time
no cooking required

Serves 4

By Brad McDonald
From Saturday Kitchen

  • 650g/1lb 7oz dried white beans (such as coco or cannellini), soaked overnight
  • ½ carrot, peeled, halved lengthways
  • ½ leek, trimmed, halved lengthways
  • ½ onion, peeled, halved
  • ½ celery stick
  • 1 garlic clove
  • 1 sprig thyme
  • 1 tsp salt
  • 265g/ /9oz Old Winchester cheese, grated
  • 8 live fresh razor clams, washed under running water to remove any grit (discard any clams that do not close tightly when tapped)
  • pinch dried pepper dulse, to serve
  • drizzle pepper dulse oil, to serve