Clams with Cider, Cream, and Parsley

  • 1kg frozen Taste of the Sea natural clams with shell (2 packets)
  • 3 shallots, finely chopped
  • 4 Tbsp chopped flat-leaf parsley
  • 300mL dry cider
  • 150mL double cream
  • Salt to taste
Method
Defrost clams and refrigerate until ready.
Put the clams into a large pan with the shallots, a quarter of the parsley, and the cider. Cover and cook over high heat, shaking the pan every now and then, about 3-4 minutes. Add the cream and simmer, uncovered for a minute. Add the rest of the parsley, adjust the seasoning to taste. Spoon into warmed soup plates, and serve with plenty of crusty bread for mopping up the juices.
Serves 4
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