Recipes

Steamed clams with a fennel, wild garlic and chive sauce and sautéed samphire

James Martin’s simple clam dish makes for an impressive dinner party starter.

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Ingredients

  • 12 razor clams, scrubbed (discard any clams that do not close tightly when tapped)
  • 500g/1lb 2oz clams, scrubbed (discard any clams that do not close tightly when tapped)
  • 150ml/5fl oz white wine
  • 2 tbsp olive oil
  • 1 garlic clove, chopped
  • 2 shallots, finely chopped
  • 1 bulb fennel, 1/3 finely diced and 2/3 shaved on a mandolin or finely sliced and placed in iced water
  • 150ml/5fl oz double cream
  • 1 tsp chopped chives
  • 25g/1oz wild garlic, chopped
  • 2 plum tomatoes, skin and seeds removed and finely diced
  • 500g/1lb 2oz samphire
  • 50g/2oz unsalted butter
  • fennel tops, to garnish