Sunday, 30 March 2014
Clams in Cider with Parsley.
First clean your clams and discard any that don't close.
Finely chop a shallot, a couple of sticks of celery and half a bulb of fennel.
Soften in butter in a pan large enough to hold all the clams comfortably.
Add a bottle of good quality cider and boil off the alcohol.
Add the clams give the pan a shake and steam for 3-4mins or until they are fully opened.
Ladle into bowls and scatter with freshly chopped parsley.
Serve with good crusty bread for the juices.
this also works very well with muscles and cockles just adjust the cooking times.