METHODWash the cockles and clams in cold water then place in a very hot saucepan with one sliced shallot and the white wine.
Cover and steam for 6-7 minutes until they have opened and are cooked. Drain and collect the cooking liquor.
Put this on the boil and reduce by half then strain. Pick the cockles and clams.
Wash and boil the potatoes in salted water. When cooked you can peel depending on taste. Toss whilst still warm with the cockle, clams, vinegar, oil, cooking liquor, chopped parsley and shallot. Season with a little pepper.
Serves: 4
Preparation: 5 mins
Cooking: 20 mins
250g Jersey Royal Potatoes
1kg cockles
1kg Venus clams
2 shallots
1 bunch of parsley
4 tbsp olive oil
Salt and pepper
250ml dry white wine
1 tbsp malt vinegar