For the Shallot Confit 1 banana shallot, perfectly finely diced 100ml extra virgin olive oil
For the Bacon Crumb
200g smoked streaky bacon, cut into lardons
For the Veloute
500g Jersey Royals, peeled and sliced into 1cm discs
Pinch of Maldon salt
40g wild garlic
30g flat leaf parsley (picked leaves weight)
60ml whole milk
60ml double cream
For the Clams
300g palourde clams, scrubbed in cold water, discard any cracked shells
100ml white wine
Micro parsley leaves
Start with the shallot confit. Place the shallots and the olive oil in a pan and cook for five hours, on the lowest heat possible, stirring occasionally.
Make the bacon crumb by frying the bacon in a non–stick pan until golden brown, draining off the fat as and when needed. Drain the bacon on to some kitchen paper and when cold enough to handle, chop on a chopping board, until a ‘crumb’ is achieved, set aside.
Place the sliced and peeled Jersey Royals into a vacuum bag with the butter and some Maldon salt and vacuum pack them, so they are in one layer (divide between two bags if desired). Steam on 100°C for 16 minutes.
Meanwhile dip the wild garlic and flat parsley leaves into the hot water for two seconds and then into iced water. Squeeze thoroughly. Place into a food processor with the potatoes, milk and cream until very smooth (full speed for a few minutes). Chill the veloute in a bowl over iced water, to preserve the green colour.
Steam the clams using a solid container with the white wine at 85°C for 2 minutes or until the clams have opened (discard any that remain shut). Remove the clams to a bowl. Leave two clams for each person in a shell and shell the rest, keeping the clams and discarding the excess shells. Pass the cooking liquor through a double layer of muslin.
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