How to make clams with samphire
When it comes to cooking clams, it's about honouring this beautifully fresh produce from the ocean. How so? With an intricate selection of ingredients to only glorify and not overpower the perfect briny aroma from the clams. Chef James Martin of BBC Lifestyle's James Martin's French Adventure, has just the recipe for you — enliven these little succulent creatures of the sea with samphire (an underrated vegetable, in our opinion), alongside a splash of white wine and a smidge of cream. The result? A plate stacked with divine goodness — we won't blame you for not wanting to share. After all, who's counting?
Clams with samphire and white wine: Here's what you need
12 Razor Clams
2 tbspn Olive Oil
A splash of White Wine
2 cloves Garlic, peeled and chopped
2 Shallots, peeled and finely chopped
1 bulb Fennel, finely diced
1 tbspn Double Cream
1 French Parsley, deseeded
1 tspn Chives
2 Plum Tomatoes, skin and seeds removed and finely diced
200g Unsalted Butter
Clams with samphire and white wine: How to make it
1. Put a knob of butter in a medium-sized frying pan. Add the shallot and gently cook until soft. Add the razor clams and white wine to the pan, popping the lid on for 2 minutes.
2. Slice the fennel, dicing it thinly, and the extra shallots and garlic. Drain the clams and keep all the stock. Remove the flesh from the razor clams out and cut into bite-sized pieces.
3. Keep the shells for serving. In the same pan, add the butter, shallots, garlic and fennel and gently cook for two to three minutes.
4. Turn the heat up and add the clams. Add a splash of wine and liquid from the razors. Bring to the boil and cook for two to three minutes with the lid on. Add the samphire and cook for a further one minute.
5. Add the razor meat, cream, tomatoes, chervil, and chives. Stir, season, and serve in the shells on a platter.
Catch James Martin's French Adventure on BBC Lifestyle.
See more of our delicious and easy-to-make recipes.
Buro 24/7 Selection
Buro 24/7 Selection