Clams in fennel & chive sauce with samphire

Clams in fennel & chive sauce with samphire

By
From
James Martin's French Adventure
Serves
4
Photographer
Peter Cassidy

I used two different sorts of clams for this but you can use just one, or even mussels if you want. Thankfully, samphire is now increasingly available, but is best bought fresh rather than pickled.

Ingredients

Quantity Ingredient
12 razor clams, cleaned
500g clams, cleaned
150ml white wine
2 tablespoons olive oil
1 garlic clove, finely chopped
2 shallots, finely chopped
1 fennel bulb, trimmed and finely diced
150ml double cream
1 teaspoon finely chopped chives
2 plum tomatoes, skinned, deseeded and diced
200g samphire

Method

  1. Heat a large saucepan until hot, add all the clams and the wine, cover with a lid and steam over high heat for 1–2 minutes or until the clams have opened. Pour the contents of the pan into a colander set over a bowl and drain. Keep the liquor.
  2. Discard any clams that haven’t opened, then pull the clams from the shells and remove the dark grey part from the razor clams. Reserve half the razor clam shells and discard most of the round shells. Rinse the clams to remove any grit, then roughly chop the flesh.
  3. Place a sauté pan over medium heat, add the oil and heat until hot. Add the garlic and shallots and cook for 2–3 minutes, stirring, until soft. Add the fennel and cook for a further 2–3 minutes until tender. Add the clam liquor and cream and cook until reduced by half, about 5 minutes.
  4. To finish, add the clam flesh, chives, tomatoes and samphire and gently warm through for 30 seconds. Arrange the reserved shells on a large warmed platter and spoon the clams and sauce over the shells to serve.
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