Clams with Nori Seaweed and Bacon

Making good use of winter veggies, Tom Norrington-Davies combines British flavours with hints of eastern promise
By Tom Norrington-Davies
Clams with Nori Seaweed and Bacon
  • Rating:
  • Serves: 4-6
  • Cook Time: 8 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 tbsp unsalted butter
  • 50 g smoked dry-cured bacon or pancetta
  • 1 leek, trimmed, chopped
  • 2 stalks celery, trimmed and chopped
  • 1 heads kale
  • 600 g boiled potatoes
  • 1 kg clams or cockles, cleaned
  • 125 ml pale ale
  • large handfulchopped parsley
  • 6 sheets Japanese nori seaweed, the kind used for sushi rolls, shredded


1. Heat the butter in a large saucepan and fry the bacon with the leek, celery, kale, and potatoes for 3-4 minutes.

2. Tip in the shellfish and add the ale. Cover and cook, over a high heat until all the shells have opened - another 3-4 minutes.

3. Stir in the parsley and sprinkle with the nori seaweed.

4. Serve with plenty of bread on the side to mop up any juices.

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