entrees :// Seafood

Clams with Cider, Cream and Parsley

Ingredients...

4 lb carpetshell clams, cleaned 3 shallots, finely chopped 4 tbsps chopped flat leaf parsley 10 fl oz dry normandy cider 5 fl oz extra thick double cream salt

Instructions...

1) Put the clams into alarge pan with the shallots, a quarter of the parsley and the cider. Cover and cook over a high heat, shaking the pan every so often, for about 3-4 minutes until all the clams have opened.

2) Add the cream and simmer uncovered for one minute. Add the rest of the parsley, adjust the seasoning and spoon into warmed soup plates.

3) Serve with plenty of crusty french bread for mopping up the juices.