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1. Heat a heavy-bottomed pan big enough for the clams to cook in.
2. Add onion, bacon and rapeseed oil. Sweat until soft.
3. Add cleaned clams and thyme stalk, cover with a lid, and gently shake for 1 minute.
4. Add cider, bring to boil, and reduce by half.
5. Taste cooking liquor and season, gently place in serving dish (discard any clams that have not opened).
6. Scatter with chopped parsley and crispy streaky bacon.