Salad of Clams with French Beans

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

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.


  • 1 kg/2 lb Venus dams
  • 50 g/2 oz celery, roughly chopped
  • 85 g/3 oz onions, roughly chopped
  • 85 g/3 oz white of leek, roughly chopped
  • 1 tbsp oil
  • 150 ml/ΒΌ pint fish stock
  • 85 ml/3 fl oz dry white wine
  • A few parsley stalks
  • 175 g/6 oz French beans, topped and tailed
  • 50 g/2 oz lambs lettuce or watercress
  • 1 tbsp mayonnaise
  • 1 tbsp yoghurt
  • Salt and freshly ground white pepper
  • 25 g/1 oz shallots, finely diced
  • 3 tbsp French dressing


    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 are soft. Add the fish stock, white wine and parsley stalks and bring to the boil. Once boiling, add the clams, cover and cook over a high heat until they open – this will only take 4 or 5 minutes. When cooked, tip them out into a colander and allow to drain until cold, then remove the meat from the shells.

    Cook the French beans in boiling salted water until still crisp, refresh in iced water, then drain. Thoroughly wash the lambs lettuce as it does tend to hold a lot of grit. Mix the mayonnaise with the yoghurt and season if necessary, then mix in the clams.