954. CLAMS with NORI SEAWEED and BACON

makes 4-6 servings


1 tablespoon unsalted butter
50 grams smoked dry-cured bacon
1 leek, trimmed, chopped
2 stalks celery, trimmed and chopped
1 head kale
600 grams boiled potatoes
1 kg clams or cockles, cleaned
125 ml pale ale
large handful chopped parsley
6 sheets Japanese Nori seaweed, the kind used for sushi rolls, shredded

Heat the butter in a large saucepan and fry the bacon with the leek, celery, kale, and potatoes for 3-4 minutes. Tip in the shellfish and add the ale. Cover and cook, over a high heat until all the shells have opened - another 3-4 minutes. Stir in the parsley and sprinkle with the nori seaweed. Serve with plenty of bread on the side to mop up any juices.


courtesy of: Tom Norrington-Davies, "Great Food Live," UKTV Food