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CLAMS WITH PANCETTA AND CIDER

SERVES

4

Clams are my favourite shellfish. I eat them by the bucket-load when I go abroad and live off them when I go on holiday to Portugal. These are a different take on the classic lemon, garlic and white wine clams, using something a bit more British: bacon and cider. This dish is sweet, tangy and salty and needs only a spoon and a wedge of bread to mop up all the delicious sauce.

INGREDIENTS:

4 rashers streaky pancetta, sliced

1 tbsp olive oil

1 banana shallot, sliced

1 garlic clove, crushed

150ml dry cider

juice of ½ lemon

500g fresh clams, left to sit in a bowl of cold water for at least 30 minutes

extra-virgin olive oil, for drizzling

1 tbsp flat-leaf parsley, finely chopped

sea salt and freshly ground black pepper

METHOD:

In a heavy-based pan, heat the olive oil over a medium heat and throw in the pancetta. Fry for a few minutes until lightly golden brown and crispy, then remove from the pan and drain on kitchen paper.

Add the shallot to the pan and turn down the heat, cooking for a few minutes until soft. Add the garlic and cook for another couple of minutes.

Pour in the cider and the lemon juice and bring to the boil.

Drain the clams, discarding any that are open or damaged. Add the clams to the pan, reduce to a simmer and cover. Leave to cook for 3–5 minutes, or until all the shells have opened. Discard any clams that have not opened after 5 minutes.

Return the pancetta to the pan, check the seasoning and serve with a drizzle of extra-virgin olive oil and chopped parsley.