Tom Parker Bowles
By Tom Parker Bowles
Gloriously easy to make, and equally good as a snack or light supper. Or even a canapé, if you’re that way inclined.
Put the clams and wine in a saucepan over a medium heat, cover tightly and steam over a high heat for 2–3 minutes, or until the clams have opened. Discard any that fail to open.
Lift out the clams and, using a slotted spoon, take out the meat and chop finely.
Strain the remaining wine