Razor clams with bacon and Salmoriglio

Salmoriglio is a simple sauce-cum-marinade that originates from Southern Italy. It's great spooned over barbecued meat and fish; I've also been using leftover Salmoriglio in a similar way to pesto, stirred through pasta with a few prawns and a sprinkling of crumbled Feta. As for this tasty 'Spoots recipe, careful not to overcook the clams otherwise they become rubbery, with a texture not dissimilar (I imagine) to chewing on a old tube of bathroom sealant.

FOR THE CLAMS
About a dozen razor clams
2 Garlic cloves, chopped
3 Rashers of streaky bacon, chopped
1 Red chilli, chopped
A large glass of White wine
Parsley leaves, to serve

FOR THE SALMORIGLIO
3 Garlic cloves
A pinch of sea salt
A bunch of fresh Oregano (leaves only)
A pinch of Pepper
The juice of 1/2 a Lemon
200ml Olive oil

1 Using a pestle and mortar, pound the Garlic and salt to a paste, then add the Oregano. Once the leaves have begun to break down, start adding the olive oil slowly and keep crushing everything together. Finaly, add the lemon juice and pepper, then give it all a final mix through.
2 Give the clams a soak in lightly salted cold water for 5-10 minutes. Fry the bacon in a large pan until crispy, then stir in the garlic and chilli to soften for a few minutes. Nestle the clams on top of everything, pour in the wine and pop a lid on the pan. It'll only take about two minutes for them to cook. Serve in shallow bowls with Salmoriglio drizzled over the clams and plenty of crusty bread to mop up the juice.