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Clams and Squid with Samphire
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At the restaurant, we use several different varieties of clam – surf, venus and palourde, to name three. For this dish, you can use a mix or just one type, depending on what is on offer at the fish counter that day. Do wash them very, very well in plenty of water, as one piece of grit will spoil a feast with speed and malevolence.
Samphire is a wonderful British ingredient and it would be remiss not to pair it with a locally produced wine; English wines have come on in leaps and bounds of late. Made predominantly from the sauvignon blanc-like bacchus grape, this is a widely available and deliciously perfumed wine. Chapel Down Flint Dry 2008 Kent, England. Bin 15592.
Typical values per serving:
This recipe was first published in June 2009.