Jersey Royals with Cockles and Clams
Ingredients
250g large Jersey Royals
200g cockles
200g clams
½ bunch parsley
2 shallots
60ml dry white wine
60ml olive oil
Salt, pepper
Method
1. Boil the potatoes until soft.
2. When cooked, cut into bite size chunks.
3. Wash the clams and cockles then place in a hot pan with the chopped shallot and wine. Cover with lid and steam until open and cooked.
4. Prick all the meat out and keep warm with the potatoes.
5. Make a dressing with the cooking liquor, season and olive oil.
6. Finish with chopped parsley.
Recipe created by Michelin Star Chef Michel Roux Jr.
