Clams

Name: Clams
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: Serves 6
Cuisine: New Nordic
Ingredients: 2 kg small clams, such as cockles or mussels; 2 tbsp rye flour; 2 tbsp sunflower or grapeseed oil; Sourdough bread and butter, to serve; 4 tbsp chopped flat-leaf parsley; 250 ml (1 cup) crème fraîche; 150 ml dry white wine; 2 fennel bulbs (about 350 g), thinly sliced; 1 onion, coarsely chopped

With Fennel & Parsley

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 20

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

The Danes are good at making the most of the outdoors, be it at the beach, or the local woods and fields, especially when the sun is out. This recipe can be used for mussels, cockles (vongole), prawns and crayfish. Fennel and seafood are excellent partners.

Ingredients

2 kg small clams, such as cockles or mussels
2 tbsp rye flour

Method

Rinse the clams then place them in a large bowl of ice-cold water and mix in the flour. Leave at room temperature for 30 minutes. Lift the clams up with your hands and wash again. Any clams that remain open after being tapped on a bench should be discarded. Store in the fridge until needed.

Heat the oil in a large deep frying pan with a lid over medium heat. Add the onion and fennel and