Sensational Seasonality: Clams, Spicy Nduja, Cider & Samphire

(Serves 4)


1kg palourde clams
Š 200g nduja
Š 500ml good quality organic cider Š 100g English samphire
Š 1 fennel bulb
Š 2 banana shallots
Š 2 cloves garlic
Š Small bunch dill & parsley
Š 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.

If you’d like to save the dirty dishes, book a table at one of our Lucky Onion restaurants.