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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Serves 2
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Ingredients
- 4 tbsp olive oil
- 1 garlic clove, finely chopped
- ¼ fennel bulb, diced and a few fronds reserved and chopped
- 125ml/4fl oz dry white wine
- 50ml/2fl oz crème fraîche
- 2 unsmoked bacon slices, finely chopped
- 1 small green chilli, deseeded and finely chopped
- handful panko breadcrumbs
- 4 raw razor clams in shells, scrubbed
- salt
Method
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Heat 2 tablespoons of the oil in a large frying pan and sweat the garlic and fennel for 5–10 minutes. Add the wine and cook until the liquid has reduced. Stir in the crème fraîche and set aside.
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Heat the remaining oil in another large frying pan and fry the bacon for 5 minutes, or until crisp. Stir in the chilli and breadcrumbs. Set aside.
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Discard any clams with broken shells and any that refuse to close when tapped. Cook the clams in a saucepan of boiling salted water until they open. Discard any that remain closed. Remove from the shell, discard the stomach and chop the flesh into small pieces.
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Clean the shells thoroughly. Mix the fennel mixture with the clam pieces and fill the shells. Place the shells in a steamer and steam for 1–2 minutes to warm through. Remove and sprinkle with the bacon mixture. Serve immediately, garnished with the fennel fronds.