Main content
Coal baked Quahog Clams with Leek, Apple and Kelp Butter & Sea Herbs
Ingredients:
8 quahog clams ( soaked in cold water for half an hour)
100g chopped leeks
1 tablespoon oil
1 dessert apple
1 teaspoon dried kelp
50g butter
1 tablespoon chopped dill
Sea herbs or fresh herbs to garnish
Method:
Place the clams directly on the coal – they’ll open after 8 minutes.
Remove the clams, trim off the skirts and chop finely.
Cook the leeks in the oil until soft – 1 minute, then add dried kelp and butter.
Peel, core and dice the apple and add to the butter mixture with the dill.
Add the diced clam and return to shells – place on heat for 1 minute.
Garnish with sea herbs ( sea lettuce and fresh shredded dulse).
Serve on a bowl filled with sea-salt.
