Ingredients
| 12 clams | |
| 100ml oil | |
| 3 tablespoons smoked paprika | |
| 50g pinenuts, toasted | |
| ¼ teaspoon salt | |
| 1 teaspoon sherry vinegar | |
| fennel fronds, to serve |
This is one of our favourite snacks on the Paris Butter menu. The sweetness from the clams pairs amazingly with the smokiness of the paprika and the nuttiness of the pinenut milk.
Served with NOPALES
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Instructions
| 1. | Heat a large pot on a high heat. |
| 2. | Once hot, add the clams and 100ml water, cover and leave for 1 minute or until the clams have just opened. |
| 3. | Remove from the pot and put them into the fridge. |
| 4. | Once cool, remove the top half of the shell from the clam and free the meat from the bottom half. |
| 5. | Thinly slice the clams and arrange in the bottom half of the shell. |
| 6. | For the paprika oil, combine the oil and paprika and bring to a simmer on a medium heat for 5 minutes, then set aside. |
| 7. | Strain through a fine sieve and place in the fridge to cool. |
| 8. | Put the pinenuts in a blender with 1 cup water and the salt and blend on high speed for 1 minute. |
| 9. | Strain through a fine sieve, season with the sherry vinegar and set aside. |
| 10. | To serve, arrange the clams with 1 tablespoon of pinenut milk, ½ teaspoon of the paprika oil and a garnish of fennel fronds. |
Food by Zennon Wijlens / Drinks by Mikey Ball / Photography Jason Creaghan
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