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Carpetshell Clams with Aioli



  • 1.

    To make the aioli, mix the mayonnaise with the garlic and set aside.

  • 2.

    Scrub the clams with a stiff brush to remove any sand or dirt, then wash in plenty of cold water.

  • 3.

    Put the clams in a large pan with the white wine, then cover and cook over a high heat, shaking the pan occasionally for 2-3 minutes, until they have opened. Discard any clams that remain closed.

  • 4.

    Take the pan off the heat and stir in the garlic mayonnaise and the parsley. Serve hot or cold, with lots of crusty French bread.

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Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Carpetshell Clams with Aioli.


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