Clams

It’s all molluscs, all night at Clayton Wells and Morgan McClone’s collaborative dinner. The highlight dish? The “Kiwi clambake”.

With shellfish and mildly salty samphire, this dish tastes like the seaside.

A medley of seafood shines in this tomato, fennel and white wine broth that feeds a crowd and uses just one pot. Ripper.

This is one of those meals where you can put the pot in the middle of the table and just let everyone serve themselves and get a bit messy. A pile of napkins and plenty of toasted sourdough are essential.

This clam dish makes a tasty yet simple supper for the warmer months. Gather round your pals, pour the wine and dive in.