Salad of Clams with French Beans

Name: Salad of Clams with French Beans
Yield: Serves 6
Ingredients: 3 tbsp French dressing; 50 g/2 oz lambs lettuce or watercress; 6 sprigs fresh dill or chervil; 1 tbsp mayonnaise; 25 g/1 oz shallots, finely diced; 1 tbsp yoghurt; Salt and freshly ground white pepper; 150 ml/¼ pint fish stock; 1 tbsp oil; 85 g/3 oz white of leek, roughly chopped; 85 g/3 oz onions, roughly chopped; 50 g/2 oz celery, roughly chopped; 1 kg/2 lb Venus dams; 85 ml/3 fl oz dry white wine; A few parsley stalks; 175 g/6 oz French beans, topped and tailed

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

The clam seems to be a very under-rated mollusc. It resembles a cockle and can be used in any recipe that requires cockles or mussels. Clams can also be bought alive, whereas cockles are only available cooked. Here is a simple way to use this tasty shellfish.

Ingredients

1 kg/2 lb Venus dams
50 g/2

Fish course
Pescatarian
Gluten-free

Method

Clean the clams thoroughly. Heat the oil in a large pan – the pan needs to be big enough to take about 3 times the amount of clams that you have. (If you do not have a pan this large, do not worry; cook them in smaller batches but start with all of the stock, wine and vegetables.) Add the celery, onions and leek to the oil and sweat until they