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4-6
Medium
By Graham Garrett and Cat Black
Published 2015
Presa is one of the finest things out there, it’s red with marbling, like the pork version of wagyu beef. It’s a great cut, from just behind the shoulder area. It isn’t used much here, but it’s eaten in spain, and the flavour is stunning
Put all of the ingredients into a blender or food processor and blitz until smooth. Scrape into cling film and roll tightly to form a neat log. Store in the fridge until required.
Wash the clams under cold running water for a few minutes. Heat a wide shallow pan until it’s really hot. Put in the razor clams and pour ov