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.