Steamed Clams with a Fennel, Wild Garlic and Chive Sauce and Sautéed Samphire

An impressive seafood starter featuring steamed clams and razor clams served with a creamy fennel sauce and buttery samphire.

Seafood Appetiser Clams Dinner Party French-Style

Estimated Nutrition

Calories

623.1

kcal / serving

2492.4 kcal total

Carbs

10.7g

per serving

42.8 g total

Fat

49.1g

per serving

196.5 g total

Protein

22.1g

per serving

88.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Double Cream

Unsalted Butter

Liquids

150

White Wine

NutsSeeds

clove

Garlic

chopped

tsp

Chives

chopped

OilsFats

tbsp

Olive Oil

Seafood

piece

Razor Clams

scrubbed

500

Clams

scrubbed

Vegetables

piece

Shallots

finely chopped

bulb

Fennel

split between diced and shaved

Wild Garlic

chopped

piece

Plum Tomatoes

skinned, seeded, and finely diced

500

Samphire

bunch

Fennel Tops

to garnish

Method

Heat a saucepan, add clams and white wine, cover, and steam for 60 seconds until opened.

Drain clams through a colander, reserving the liquor and shells.

Remove meat from shells, clean razor clams of grey parts, and roughly chop all flesh.

Sauté garlic and shallots in olive oil for 3 minutes, then add diced fennel for 2 minutes.

Add reserved liquor and cream, then simmer until reduced by half.

Stir in clam meat, chives, wild garlic, and tomatoes, then spoon into reserved shells.

Boil samphire in salted water for 3 minutes, drain, and sauté in butter for 2 minutes.

Plate samphire with filled shells on top, pour over excess sauce, and garnish with fennel.