This is a deluxe version of the classic moules mariniere, the credit for which must go to Paul Tamburrini, the head chef at my Edinburgh brasserie The Honours. It's a fabulous dish for sharing alongside a stack of crusty bread. If clams are hard to come by or don't float your boat, mussels make a nourishing and flavoursome alternative.

Clam, chorizo and coconut broth

Serves 4

500g Palourdes or surf clams

100g cooking chorizo, diced

4 shallots, sliced

100ml fish stock

100ml coconut milk

150ml double cream, lightly whipped

2 sprigs fresh thyme

Small pinch of espelette pepper

Small bunch of chives, chopped

100g thinly sliced Iberico chorizo

2tbsp olive oil

Wash the clams under cold running water for 20 minutes to remove any residual grit then drain them and set aside.

Saute the cooking chorizo in a large saucepan; when the fat starts to run, stir in the shallots. Cook for 2-3 minutes then add the fish stock, coconut milk, cream and thyme. Gently simmer for 10 minutes then add the clams and cook for a further 3 minutes, until fully opened.

Season the broth to taste with salt, the espelette pepper and chives.

To serve, spoon the clams and broth into four warmed bowls. Place the Iberico chorizo over the top then serve with crusty bread and a green salad.