Razor clam and squid thermidor Author: Graham Sharp Ingredients 2kg razor clams (approx 15 clams) 3 tbsp white wine 200g squid 1 head fennel 1 head celery 2 large onions 1 bulb garlic 4 tbsp English mustard 2 star anise 4 tbsp brandy 1 litre double cream 100g grated gruyère cheese 2 tbsp vegetable oil