Name: Tomato and fennel clams with saffron mayonnaise
Yield: 4
Ingredients: 150 gm mayonnaise; 1/8 tsp saffron threads, soaked in 1 tbsp warm water for about 10 minutes; Finely grated rind and juice of 1 lemon; 100 ml olive oil; 4 garlic cloves, thinly sliced; 3 golden shallots, thinly sliced; 2 baby fennel bulbs, thinly sliced, fronds reserved; 400 gm cherry tomatoes, halved; 1 kg pre-soaked clams, rinsed well; 100 ml dry white wine; 1 tsp dried chilli flakes; 20 gm butter, diced; Baguette, to serve (optional)

Tomato and fennel clams with saffron mayonnaise

Delicate clams are the winner in this dish with dollops of rich saffron mayonnaise. Mop everything up with a crispy baguette.

Serves 4

Rinse the clams well to remove grit and sand. Factor in the clams, too, when seasoning the dish – they’re naturally briny.

Ingredients

150 gm mayonnaise

1/8 tsp saffron threads, soaked in 1 tbsp warm water for about 10 minutes

Finely grated rind and juice of 1 lemon

100 ml olive oil

4 garlic cloves, thinly sliced

3 golden shallots, thinly sliced

2 baby fennel bulbs, thinly sliced, fronds reserved

400 gm cherry tomatoes, halved

1 kg pre-soaked clams, rinsed well

100 ml dry white wine

1 tsp dried chilli flakes

20 gm butter, diced

Baguette, to serve (optional)

Method

Main

1.Combine mayonnaise, saffron and lemon rind in a bowl, and refrigerate until required.

2.Heat 40ml olive oil in a large saucepan over medium heat, add garlic, shallot and half the fennel and sauté until tender (3-4 minutes). Increase heat to medium-high, add tomatoes and cook until skins soften (1-2 minutes). Increase heat to high, add clams, wine and chilli flakes, cover and steam, shaking pan occasionally, until clams open (3-4 minutes). Stir in butter, cover and keep warm. Meanwhile, combine remaining fennel, lemon juice and remaining oil in a bowl and season to taste. Top clams with fennel salad and fronds and serve with saffron mayonnaise and baguette.

Styling by Alice Storey

Styling by Emma Knowles