Clam, seaweed and broad bean broth

Clam, seaweed and broad bean broth

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

This dish has its roots in Japanese cookery, but the seaweeds are relatively easy to find in the UK. If you can’t get hold of them you can make the broth with instant dashi stock, which is available from most supermarkets. You could use mussels or other shellfish in place of clams, or even a mixture.

Ingredients

Quantity Ingredient
2kg live palourde and/or razor clams
2 shallots, peeled and chopped
400ml dry cider
800ml Fish stock
4 cm piece dried kombu seaweed, soaked for 30 minutes
160g broad beans, freshly podded
3 tablespoons pickled dulse seaweed
1 lime, juiced
cornish sea salt
freshly ground black pepper

To finish

Quantity Ingredient
8 basil leaves, sliced in half
cold-pressed rapeseed oil, to drizzle

Method

  1. Wash the clams and discard any that are open and refuse to close when sharply tapped, as they will be dead, and any with damaged shells.
  2. To make the broth, place a large pan (that will hold all the clams and has a well-fitting lid) over a medium heat. When it is hot, add the clams, shallots and cider and put the lid on. Steam for 2–3 minutes until the clams open up. Tip the contents of the pan into a colander set over a bowl, to collect all that lovely clam juice.
  3. Heat the fish stock and add the clam juice and kombu seaweed. Take off the heat and let the seaweed infuse its magic and clam juice settle for 30 minutes (any fragments of shell and sand will sink to the bottom). In the meantime, pick out the meat from the clam shells; set aside.
  4. Now carefully pour off the clam juice and stock mixture into another pan, leaving the sediment and seaweed behind.
  5. Bring a pan of salted water to the boil, add the broad beans and cook for 2 minutes, then drain and plunge into iced water. Drain and slip the beans out of their skins, unless they are young and the skins are tender.
  6. Bring the clam juice and fish stock mixture to the boil. Taste and season with salt if you think it needs it and a little pepper. Add the clams, broad beans, pickled dulse and lime juice and heat through gently.
  7. Share the broth between warm bowls, scatter over the basil and drizzle with a little rapeseed oil to serve.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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