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Shellfish are often associated with light, summer eating, but intensely flavoured molluscs such as New Zealand clams are great in warming winter dishes. Simply scrub them clean (throwing out any that don't close when tapped) and cook with a little water or white wine for a couple of minutes until they open. Both the meats and the strained cooking liquor can then be added to dishes such as this hearty soup.
This recipe was first published in February 2004.