Ouistreham clams

We spent a Saturday at the Normandy coast, with nice moules frites — mussels and fries, in this case with ham, chorizo and cream — in Houlgate and large windy villa’s in Cabourg along a sandy beach.

In Ouistreham, a small port down close to the Orne estuary from which ferries go to Portsmouth and Southampton, there are some fish stalls on the quai and I bought fresh clams.

Clams have a very delicate taste so I decided to leave out any onion, garlic, tomato or parsley (which feature in many Italian clam recipes to go with pasta).
I cooked it in its own juices, then added some saffron water and cream to go with fresh fettuccine pasta.


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