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SPICY BAKED CLAMS Serves: 3–4 Clams * 9 jumbo clams * Olive oil * 2 garlic cloves, crushed * 2 sprigs rosemary * 2 sprigs tarragon * Salted water, for cleaning and purging the clams Harissa-Anchovy Butter * 250 g good-quality butter, softened * 2 tbsp harissa * 3 anchovy fillets, finely chopped * 2 tbsp capers, chopped * 1 garlic clove, finely grated * 3 drops Worcestershire sauce * Zest of 1 lemon * Freshly ground black pepper * 45 g Parmigiano Reggiano, finely grated * 4 tbsp reserved clam coo
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