Name: Seaside Salad
Yield: A Starter or Light Lunch for 4
Ingredients: 30 g/1 oz/2 tbsp butter; handful of rolled oats; 800 g/1¾ lb.fresh Palourdes clams, de-fuzzed and scrubbed; 1 glass of white wine (leftovers will do); 200 g/7 oz shell pasta (conchiglie by any other name); 1 onion, chopped; 8 plum tomatoes, thinly sliced; 75 ml/2½ fl oz/5 tbsp olive oil; 1 tsp (drained) capers; ½ soft avocado; ½ sheet nori, soaked for 10 minutes, then drained; big handful of fresh parsley; juice of ½ lemon; sea salt and cracked black pepper; 1 bunch of spring onions (scallion(s)), chopped; 2 garlic cloves, minced; ½ bunch of fresh parsley

Preparation info

A Starter or Light Lunch for
4

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

We should all be eating more seaweed. It is one of the best sources of iodine and other trace minerals, and once you get used to the occasionally funky smell, its umami flavour grows on you. We should probably all be eating more clams as well. They are plentiful enough in the UK, and yet they are not as easily found in shops as their media-savvy seafood friends the mussel and the scallop. Razor clams are two a penny on our shores, but it is the Palourdes clam you want in this recipe