Cornish Clams
Servings Prep Time
2 10
Cook Time
20
Servings Prep Time
2 10
Cook Time
20
Ingredients
Instructions
  1. Heat the oil in the pan. Add the bacon and cook. Once it is 3/4 cooked add the spring onion, carrot, wild garlic and leek mixture. There is no need to add salt as the clams and the bacon is salty but you can adjust to taste at the end. Once the vegetables have begun to break down and the mix is hot and just beginning to stick to the bottom of the pan, pour in the bottle of cider. Put the lid on the pan on wait for the cider to start bubbling. Add the clams and close the lid. Wait for 4- 5 minutes or when the clam shells start to open. Remove the lid and add a good dollop of butter. Stir in to the clams along with the chopped fresh herbs. Spoon out into a bowl and add serve with fresh bread.
Recipe Notes

Plating Up and Eating

We foraged fresh herbs for this recipe which was  a mixture of sorrel, chickweed , four cornered leek and wild garlic. The herbs make an amazing rustic garnish and add great individual flavours to the dish. There will be plenty of juice in this dish, so we took a loaf of sourdough from the Cornish Food Box to the beach and mopped up the juices at the end. It was so nice to cook clams as you don’t see them very often at the fishmongers. They are the perfect beach food because you don’t need a knife or fork, you just use the shells to scoop up all of the goodies. The cider really goes well this dish and adds a great sweetness to the salty stock, however I would only use a good quality cider and not one that is too sweet. It really doesn’t get much better, locally sourced , good fresh food eaten with friends in the sun at your local beach.

Well I hope you enjoyed the post and vlog, let me know if you need any tips or have any questions.

Whealfood x