Continuing with some of my favourite shellfish recipes here’s another from Rick Stein’s “Seafood Odyssey”.
Ingredients
- 1.75 kg Palourdes clams these are also known as Carpetshells, littleneck clams are a good alternative.
- 3 shallots peeled and finely chopped
- 4 tbsps chopped flat leaf parsley
- 300 ml dry normandy cider
- 150 ml extra thick double cream
- sea salt
Servings:
Instructions
- Put the clams into a large pan with the shallots, a quarter of the parsley and the cider. Cover and cook over a high heat, shaking the pan every now and then, for about 3-4 minutes until the clams have opened.
- Add the cream and simmer, uncovered, for one minute. Add the remaining parsley, adjust the seasoning and spoon into warmed bowls, leaving behind the last 2-3 tbsps of sauce in case they contain a bit of sand.
- Serve with plenty of crusty white bread for mopping up the juices.
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