• 36 fresh razor clams

For the tarrogan butter, pick the leaves from the tarragon.

Peel and finely slice the French shallots, process the shallots and tarragon with the butter.

Arrange the razor clams over the hot coals, flesh side down, for 5 minutes until they take on a golden colour.

Melt the tarragon butter in a saucepan and drizzle over the razor clams. Swallow the razors, walk on the coa