Recipe

1. Rinse the clams and throw out any that are chipped, cracked or dead. Place the shallots and butter into a frying pan over a low heat and cook until the shallots have softened but have no colour. Pour in the cider, bring it to the boil and add the clams.
2. Cover with a tight fitting lid and increase the heat. Cook for two minutes until the shells have opened and remove them using a draining spoon to a warmed bowl.
3. Turn up the heat under the cider, pour in the cream and chopped parsley then let it bubble away for a few minutes. Taste, adding a few twists of the pepper mill if necessary.
4. Pour the sauce over the clams and serve immediately.

This recipe serves 2 people.

Image: courtesy Cloudy Bay Clams
Recipe: Martin Bosley