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Clams with nori seaweed and bacon

Tom Norrington-Davies from Great Food Live
Making good use of winter veggies, Tom Norrington-Davies combines British flavours with hints of eastern promise

Clams with nori seaweed and bacon

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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Serves: 4-6

Prep: 15 min
Cook: 8 min

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 handful chopped parsley
6 sheets Japanese Nori seaweed, the kind used for sushi rolls, shredded