Spaghetti, clams, coriander and soy paste

I usually stick to one style or one cuisine when I make or change dishes but here the Italian and Japanese traditions where so close that I could not resist to mix and match. So instead of using white wine, olive oil and parsley for spaghetti alle vongole, I used a soybean paste, coriander and some seaweed powder. The result was excellent.

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Sole with clams and crushed potatoes

We often go to Dieppe and buy fresh fish there on the quay, walk around the market and have lunch in one of the many restaurants.

A favourite place often serves “crushed potatoes’ as a side dish – cooked potatoes crushed with a fork and some cream for smoothness.

Back home, I tried my version to accompany a dish of small sole with a clam sauce.

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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.

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