Recipe
Recipe

Ingredients
- 600g Cloudy Bay Clams (Tua Tua, Diamond Shell or Moon Shell)
- 2 shallots, finely chopped
- 1 tbsp unsalted butter
- 330ml dry cider
- 100ml cream
- a small bunch of flat-leaf parsley, chopped
- peppers, to serve.

Seafood used

Cooking method
- 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.
- 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.
- 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.
- Pour the sauce over the clams and serve immediately.
This recipe serves 2 people.
Image: courtesy Cloudy Bay Clams
Recipe: Martin Bosley