Food
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Pacific Sour with Cloudy Bay Diamond Shell Clams, fennel and parsley
This dish is a real crowd pleaser, and so simple! Paired with the Pacific Sour it goes down a treat. This dish is a great starter, or just fry up some chips and you make an instant meal out of it.
Ingredients
1 kg Cloudy Bay Diamond Shell clams
355ml Wolf of the Willows Pacific Sour
1 small fennel bulb, sliced
100 gm cold butter, diced
1/2 b parsley, washed & coarsely chopped
Method
- Heat a small amount of olive oil in a large wide based saucepan over a high heat.
- Add the clams and stir with a wooden spoon. Sauté for 30 seconds then add the fennel & beer then cover.
- Bring to the boil & check frequently to see if they are opening. Once they are all just open add the butter, parsley & a little black pepper.
- Serve immediately with a glass of Wolf of the Willows Pacific Sour!
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