This is Rick Stein's straight-forward recipe for carpetshell clams dressed simply with garlic mayonnaise and fresh parsley.
To make the aioli, mix the mayonnaise with the garlic and set aside.
Scrub the clams with a stiff brush to remove any sand or dirt, then wash in plenty of cold water.
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.
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.
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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