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Starters | Fish

Clams with borage butter

A light starter dish that is amazing for your heart, DNA and eyesight

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Clams with borage butter recipe
Serves:
4
Preparation:
10 Mins
Cooking:
15 Mins
Low FODMAP:
No
Allergens:
Nuts, Molluscs, Milk, Lactose
Check Your Own Recipe

What are the health benefits of Clams with borage butter?

A light starter dish that is amazing for your heart, DNA and eyesight

 

Ingredients

Method

Ingredients

10g borage nutritional information
10g borage
6g/12 borage flowers nutritional information
6g/12 borage flowers
100g/3½oz salted butter nutritional information
100g/3½oz salted butter
10g chives nutritional information
10g chives
5ml/1 tsp lemon juice nutritional information
5ml/1 tsp lemon juice
10g curly parsley nutritional information
10g curly parsley
15g toasted pine nuts nutritional information
15g toasted pine nuts
25ml/2 tbsp rapeseed oil, for frying nutritional information
25ml/2 tbsp rapeseed oil, for frying
Salt and pepper to taste nutritional information
Salt and pepper to taste
1.2kg clams in shell nutritional information
1.2kg clams in shell
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) For the herb butter, put the borage, chives and parsley into a food processor with the butter and blend. Add a squeeze of lemon juice and a pinch of salt and pulse once more.
2) Wrap the butter in cling film and place into the fridge for at least an hour .
3) Clean the clam shells in cold running water. Discard any open clams that do not close when given a sharp tap.
4) Put the clams in a pan with 1cm/½in boiling water. Put the lid on the pan and let the clams steam for three minutes, until they have opened.
5) Take the clams out of the pan and throw away any that have not opened. Take the rest of the clams from their shells.
6) Fry the clams in a splash of vegetable oil until a light golden-brown colour, with a pinch of salt.
7) Serve the clams with the oil and juices from the pan, the slices of the borage butter and the pine nuts and borage flowers.

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