Clams with Creamy Dill Sauce Served in a Pastry Case

Name: Clams with Creamy Dill Sauce Served in a Pastry Case
Yield: Serves 6
Ingredients: 225 g/8 oz mirepoix (onion, leek, celery); 225 g/8 oz mirepoix (onion, leek, celery); 1 kg/2 lb Venus clams; A little oil for frying; 120 ml/4 fl oz dry white wine; 2 stalks parsley; 225 g/8 oz mirepoix (onion, leek, celery); 300 ml/½ pint fish stock; A little milk; 15 cm/6 inch cucumber; 450 g/1 lb puff pastry; 1 egg yolk, beaten; 20 g/¾ oz fresh dill; 225 ml/8 fl oz double cream

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

1 kg/2 lb Venus clams
A little oil for frying

Fish course
Pescatarian

Method

Preheat the oven to 220°C/425°F/Gas Mark 7.

Clean the clams thoroughly. Heat the oil in a pan large enough to take 3 times the amount of clams that you have. If you do not have a pan this large, do not worry; cook the clams in