Cook the rice: Bring the chicken broth to a boil. Place the rice in a saucepan and add the hot broth. Cook over medium heat until the broth is fully absorbed (about 15-18 minutes). Let it rest.

Prepare the razor clams: If fresh, boil enough water and cook the clams for 45 seconds. Then transfer them to a bowl of cold water to stop the cooking process.

Cook the black pudding: Fry the black pudding in a pan over medium heat. Add the chopped razor clams and lightly sauté.

Mix everything: Add the rice to the pan with the black pudding and razor clams. Add the broth in batches, stirring until the rice absorbs it. Adjust the salt.

Finish: Add the lemon juice, butter, and parsley. Stir well.

Plating: Serve the rice in deep dishes and place the whole razor clams on top. Grate some lemon zest for garnish.