Creamy Shellfish with Potatoes

Bring a large saucepan of salted water to the boil and cook the diced potato for 10-12 minutes until tender. Drain and leave to cool to one side.

Heat a large saucepan over a medium heat until hot. Add the razor clams and wine and cover the saucepan with a lid. Steam for a few minutes until the clams start to open. Drain the clams and remove the clam meat from the shells, reserving the shells for garnishing. Dice the meat and reserve to one side.

Heat the olive oil in a large saucepan set over a medium heat. Add the garlic and sauté for a 1 minute, stirring frequently, then add the diced clam meat and cooked potato. Cook for 2-3 minutes, stirring occasionally, then add the cream and bring to a simmer. Simmer for a few minutes and adjust the seasoning to taste with lemon juice, salt and pepper.