If you've always wanted to cook with clams, try this filling French recipe.
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.
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.
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.
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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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