Sautéed clam salad with wine and parsley dressing

Name: Sautéed clam salad with wine and parsley dressing (Salade de palourdes sautées au vin et persil)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves: 4
Cuisine: French
Ingredients: bunch of fresh parsley, chopped; 1 kg (2 lb 4 oz) clams; 300 g (10 oz) rocket, washed; 100 ml (3½ fl oz) dry white wine; 1 garlic clove; sea salt and freshly ground black pepper; 2 shallots, chopped; 100 g (3½ oz) lardons or diced streaky bacon; 25 g (1 oz) butter

Salade de palourdes sautées au vin et persil

Preparation info

Serves:
4

Difficulty
Medium
Ready in
45 min

Appears in

New Bistro

By Fran Warde

Published 2009

About

If you see fresh-from-the-sea clams on sale, snap them up and make this simple summer recipe that is packed with sunshine and the delicious sweet-salty flavours of the sea. Great served with sourdough bread.

Ingredients

1 kg (2 lb 4 oz) clams
25

Europe
France
Starter
Mediterranean
Gluten-free
Summer

Method

First purge the clams. Fill the sink with cold water, add the clams, stir around and leave to soak for 10 minutes. Drain and repeat with fresh water until all the sand is washed out of the clams. Place in a colander and leave to drain for 5 minutes. Discard any clams that are even slightly open or damaged and do not close when tapped against the side of the sink.

Heat the butter in a la