Steamed razor clams with chorizo & broad beans

Razor clams are an odd kind of shellfish not often seen on the fishmonger’s slab. I first tried them in Spain, cooked very simply, and I’ve since discovered that simply is the only way to prepare these phallic-looking molluscs. It’s important to use the soft cooking type of chorizo for this, as opposed to the hard dry sausage that is sliced and eaten as it is.