The Northern Express Herald
Clams with lardons, garlic, parsley and wine
for 4 people
Fish stock
| 1 piece | Fish, medium-sized, head and bones (Main) |
| 1 small | Onion, sliced |
| 1 | Carrot, sliced |
| 1 stalk | Celery, sliced |
| 2 stalks | Parsley |
| 1 | Bay leaf |
| 4 | Black peppercorns |
| 1 cup | White wine |
For the clams
| 1 Tbsp | Olive oil |
| 200 g | Bacon, cut into matchsticks |
| 1 small | Onion, finely diced |
| 2 cloves | Garlic, crushed |
| 2 stalks | Parsley, finely chopped |
| 2 kgs | Clams (Main) |
Directions
To make the stock
- Chop the bones then put all the ingredients in a large pot, cover with water and slowly bring to a simmer.
- Skim off any scum, then simmer for 30 minutes.
- Strain the stock through a fine strainer or one lined with muslin.
- The stock will keep for 3 days in the fridge or can be frozen.
To make the clams
- Put the strained stock is returned to a large clean saucepan and kept at a gentle simmer.
- Put the oil in a pan, then when hot add the bacon, onion and garlic. Stir for 5 minutes or until crispy. Add the parsley and keep warm.
- Scrub the clams then put into the stock.
- Bring the stock back up to a simmer, put on a lid and cook the clams for no longer than 5 minutes or just until the shells begin to open.
- Spoon the clams into large warm bowls, ladle over the stock and top with the parsley mixture.
- Serve with crusty bread.