| 3 lt | Clams, cockles, mussels & razor clams |
| 2 large | Onions (finely chopped) |
| 100 ml | Olive oil |
| 4 large | Potatoes (medium sized diced) |
| 200g | Chorizo or cured ham (diced) |
| 75 ml | White wine |
| | Chiffonade parsley & coriander to garnish |
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Method
1. Soak the shellfish in cold water for 1 hour to spit out the sands, then scrub & trim thoroughly.
2. Sweat the onion in the olive oil until well cooked, lightly golden & very soft.
3. Bring the potatoes to the boil in salted water, then refresh while still al dente.
4. when ready to serve place the onions in a pan over a medium heat with a little olive oil, add the potatoes & pork (chorizo or ham), the shellfish & wine placing a lid on top & steam while shaking regularly to ensure an even cooking.
5. When the shellfish are cooked but still tender serve with it’s juices, the herbs & chunks of bread.
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