It’s approaching that time of year when I look forward to rich, warming meals that take minutes to prepare. For me, quick meals almost always include seafood.

This is a little twist on the classic Moules Mariniere using white shell clams instead of the traditional mussels. Don’t get me wrong, mussels are wonderful but the clams are just that tiny bit sweeter and as such, just that little bit better for the soul.

Half the fun with this dish is that you can use your fingers to pick the clam meat from the shells using an empty shell, and with you all sharing warm crusty bread to mop up the sauce it creates a sociable element to the dining experience.

Ingredients:

• 2kg White Shell Clams
• 2 finely chopped cloves of garlic
• 3 finely chopped shallots
• 1 shallot thinly sliced
• 1 tablespoon vegetable oil
• 1 bay leaf
• 375ml dry white wine 
• 250ml double cream
• A handful of coarsley chopped curly parsley leaves, stalks removed
• 1 rasher smoked streaky bacon
• Salt and pepper to season

Method: 

Sauté the thinly sliced shallot slowly until it begins to crisp. It’s necessary to do this slowly so it doesn’t burn.
Grill the bacon until crisp, but not burnt. Chop the bacon into small pieces and set aside with the crispy shallot to use as garnish later.

Rinse the clams under cold running water. Discard any that remain open.

Slowly soften the garlic and remaining shallots in the oil. Once translucent, add the clams, wine and bay leaf. Bring to the boil before reducing the heat. Cover the pan with a lid and let the clams steam in the wine for 2-4 minutes. Shake the pan to prevent the garlic and shallots from catching at the bottom of the pan. 

Remove the bay leaf and any clams that remain shut. Add the cream and parsley. Taste the sauce and add salt and pepper as required. Stir well and serve immediately. Garnish with the chopped bacon, crispy shallots and a sprig or two of parsley.