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clams, clam

Clams - Spisula Solida

specification
Main fishing season
May - September
Live fresh.
Frozen packed 5 - 10KG Bags.
recipe
Steamed Clams with fresh herbs
Ingredients:
Serves 2 as main course, 4 as starter.
2lbs/900g clams
1oz butter
4ozs/1 cup onion, chopped
2 cloves garlic, peeled and crushed
half pint/330ml dry white wine.
2 teasp. chopped parsley
1 teasp. chopped thyme leaves
1 teasp. chopped chives
roux
4-5fl ozs(120-150ml) cream.
Cooking Method:
Melt the butter in a saucepan, add the chopped onions and crushed garlic and sweat for a few minutes. Add the wine and herbs and cook for 5-6 mins, then add the well washed clams, put the lid on the saucepan and cook for 4-5 mins until all clams are open.
Pour the liquid into another saucepan, bring to the boil, thicken very slightly with roux, add cream and bring to the boil again. Taste, pour over the clams and sprinkle with chopped parsley. Serve in hot deep bowls with crusty white bread.
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