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- Prep time:
- 15 mins
- Cook time:
- 8 mins
- Serves:
- 4-6
Making good use of winter veggies, Tom Norrington-Davies combines British flavours with hints of eastern promise
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Ingredients
- 1 tbsp unsalted Butter
- 50g smoked dry-cured bacon or Pancetta
- 1 leek, trimmed, chopped
- 2 stalks Celery, trimmed and chopped
- 1 head Kale
- 600g boiled Potatoes
- 1kg clams or cockles, cleaned
- 125ml pale ale
- large handfulchopped Parsley
- 6 sheets Japanese Nori seaweed, the kind used for sushi rolls, shredded
Method
1. Heat the butter in a large saucepan and fry the bacon with the leek, celery, kale, and potatoes for 3-4 minutes.2. 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.
3. Stir in the parsley and sprinkle with the nori seaweed.
4. Serve with plenty of bread on the side to mop up any juices.
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