Clam Custard

• 250 g (9 oz) live clams
• 18 litres (630

Clams bury themselves in sand and, naturally, accumulate plenty of grit in their shells, so they need to be purged in fresh seawater before cooking. It is a common mistake to purge shellfish in fresh tap water, which kills the clams and deprives us of their true flavour. Place the clams in a 20 litre