Fruits de mer à l’Aïoli

The only skill involved in creating this spectacular and sociable dish is that of choosing the freshest and most delicious local ingredients. We’ve used razor clams here, which are abundant on the Atlantic coast, and palourdes, a generous-sized shellfish with a characteristic hazelnut flavour. You can afford to be flexible, however – and remember that if you choose what’s in season and what has been caught locally, you can’t go far wrong. Serve with a green salad.