Cloudy Bay Clams with Cider and Cream

20 minshere
Cooking method: Pan-fry

Cloudy Bay Clams with Cider and Cream

20 mins
Cooking method: Pan-fry



  • 600g Cloudy Bay Clams (Tua Tua, Diamond Shell or Moon Shell)
  • 2 shallots, finely chopped
  • 1 tbsp unsalted butter
  • 330ml dry cider
  • 100ml cream
  • a small bunch of flat-leaf parsley, chopped
  • peppers, to serve.

Seafood used

Cooking method

  1. Rinse the clams and throw out any that are chipped, cracked or dead. Place the shallots and butter into a frying pan over a low heat and cook until the shallots have softened but have no colour. Pour in the cider, bring it to the boil and add the clams.
  2. Cover with a tight fitting lid and increase the heat. Cook for two minutes until the shells have opened and remove them using a draining spoon to a warmed bowl.
  3. Turn up the heat under the cider, pour in the cream and chopped parsley then let it bubble away for a few minutes. Taste, adding a few twists of the pepper mill if necessary.
  4. Pour the sauce over the clams and serve immediately.

This recipe serves 2 people.

Image: courtesy Cloudy Bay Clams
Recipe: Martin Bosley