Bowl of clams, ham and peas

Name: Bowl of clams, ham and peas
Yield: Serves 4
Ingredients: 1 leek, roughly chopped; 3 bay leaves; 1 smoked ham hock; 1 onion, roughly chopped; 240 g fresh peas in the pod (120 g podded weight); 100 g butter, diced; 10 g thyme; 2 kg clams

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

Ham hocks are a great ingredient: they’re easy to cook and very reasonably priced, and the stock that you get from cooking them is incredible. With the addition of clams, it’s heaven.

You need to rinse the clams a couple of times in cold water to remove any sand.

Ingredients

1 smoked ham hock
1 onion, roughly chopped
1 leek, roughly chopped

Main course
Gluten-free
Summer

Method

Place the ham in a pot and cover with water. Bring to the boil, then strain and cover the ham with at least 2 litres of fresh water. Bring to a simmer, skim and add in the onion, leek, bay leaves and thyme. Simmer with the lid on until the ham is cooked and tender, about 4 hours.

With two slotted spoons, remove the ham from the stock and put it aside until it’s cool enough to handle. Pi