Carrot Mousse with a Clam Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


  • 225 g (8 oz) Venus clams
  • a little oil


Place the clams in a bowl of cold fresh water for at least 15 minutes to clear out most of their salt and a lot of sand. Replace with fresh clean water twice to rinse them thoroughly.

Heat the oil in a saucepan, add the mirepoix and sweat until soft. Add the fish stock, white wine and parsley stalk and bring to the boil. Add the clams, cover and Cook over a high heat until they open – t