1kg palourde clams
500ml good quality organic cider 100g English samphire
1 fennel bulb
2 banana shallots
2 cloves garlic
Small bunch dill & parsley
50ml extra virgin olive oil
Finely dice the shallot & finely. Heat the olive oil in a small saucepan & add shallot & fennel. Cook for 5 minutes on a low heat until soft. Add finely grated garlic & cook for another 2 minutes. Remove from the pan & set aside.
Roughly chop the parsley & dill & pick off woody ends of the samphire. Put the clams into a bowl and run under cold water for 5 minutes to clean. Set aside.
Place a medium sized saucepan on a high heat. In a large bowl add the clams, fennel & shallot mix, nduja & cider. Quickly tip the con- tents into the hot saucepan & put a lid on. Cook for 2 minutes then re- move lid and stir until all ingredients are combined. At this point the clams should be open. If not place the lid back on & cook for another 2 minutes until opened. Add the samphire & cook for 1 minute. Finish with the chopped parsley & dill and stir to incorporate.
Transfer to a large serving bowl & serve with either French fries or freshly backed baguette.