Ingredients
| summer herbs (geranium, verbena, anise hyssop, anything that tastes of summer) | |
| lemon juice | |
| parsley oil (blend 1 part parsley and 1 part oil on high for 10 minutes then strain) | |
| a large handful of Diamond shell clams | |
| hay for smoking | |
| wild watercress | |
| pickled elderflower and fennel pollen, to serve |
Instructions
| 1. | Make a dressing by crushing the summer herbs with some salt, lemon juice and parsley oil in a pestle and mortar. Set aside. |
| 2. | Cook the clams over a medium fire until they start to open. |
| 3. | Immediately place damp hay over the embers and smoke for 30 seconds. |
| 4. | Serve with with wild watercress, pickled elderflower and fennel pollen and finish with the herb dressing. |
Recipes and food styling Ed Verner / Photography Tony Nyberg
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