Razor clam ragu, leeks, pine nuts coppa by Paul Foster

Paul Foster

Paul Foster

5th January 2014
Paul Foster

Razor clam ragu, leeks, pine nuts coppa by Paul Foster

Razor clam ragu, leeks, pine nuts coppa by Paul Foster (photography by John Arandhara Blackwell)


  • Lemon puree
  • 5 lemons
  • Agar
  • 50ml sunflower oil
  • Pinch sea salt
  • Mustard dressing
  • 3 banana shallots, peeled
  • 400ml sunflower oil
  • 50ml white wine vinegar
  • 50g Dijon mustard
  • Ragu
  • 8 large razor clams
  • 100ml white wine
  • 50g butter
  • 1 kohlrabi brunoise
  • 1 white of medium leek, finely sliced
  • 100g pinenuts
  • 4 large pink fur potatoes peeled
  • 16 small sheep sorrel leaves
  • 4 slices of coppa


Roll the lemons in the oil and salt, place in a vacuum bag seal tight and cook in gently simmering water for 1 hour.
Remove lemons cut in half and squeeze out the juice.
Weigh the juice and add 2g of agar to every 100g of juice. Bring to the boil, set and then whip in kitchen aid.
Pass through a chinois and keep in a squeezy bottle for service.
Cook the pinenuts in a pressure cooker in 5 times the amount of water for 15 minutes cool and drain.
Poach the potatoes until just cooked, chill and cut into oblique.
Slice shallots and cook gently in the oil until soft and slightly golden, blend with the vinegar and mustard until smooth and emulsified. Season to taste with salt and adjust acidity if it needs it. Pass through a chinois.
Heat a large pan on the stove add the clams and white wine, cover and remove as soon as they start to open.
Take the centre piece of meat out and cut into very fine slices.
Pass the liquor through a cloth.
Gently reduce the clam liquor by half and add the pine nuts, leeks and potatoes and cook for 1 minute.
Add the butter to emulsify and some of the mustard dressing.
Remove from the heat and add the kohlrabi and clams stir, taste and spoon into a bowl, squeeze dots of the puree over the ragu, slice the coppa into strips and place on top to melt the fat, finish with the sheep sorrel

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.