ISA with Cloudy Bay Diamond Shell Clams, fennel and parsley

This dish is a real crowd pleaser, and so simple! Paired with the ISA it goes down a treat. Yet another amazing recipe created by the master himself, chef Daniel Wilson of Huxtaburger. 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

330ml Wolf of the Willows ISA - India Saison

1 small fennel bulb, sliced

100 gm cold butter, diced

1/2 b parsley, washed & coarsely chopped

Method

1. Heat a small amount of olive oil in a large wide based saucepan over a high heat.
2. Add the clams and stir with a wooden spoon. Sauté for 30 seconds then add the fennel & beer then cover.
3. 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.
4. Serve immediately with a glass of Wolf of the Willows ISA!