Serves 4
Ingredients
- 1 bowl of laver seaweed, trimmed and washed thoroughly, or 1 jar of pre-cooked laver
- 4 large slices of prosciutto
- 25g (1oz) porridge oats
- 1 knob of butter
- 1 garlic clove, peeled and grated
- 750g (1lb 10oz) clams in their shells, washed
- 4 slices white sourdough, granary or rye bread
- salt and freshly ground black pepper
Method
Heat the oven to 120°C/235°F/gas mark 1. If you’re using fresh laver, first wash it in several changes of water so that it is completely grit-free. To cook, roughly chop the laver, place it in a large heavy-based pan and cover with fresh water. Place a lid on the pan and bring the water up to a simmer. Cook gently for 5–6 hours, or until the laver is tender and the liquid has reduced. If at any point the pan appears dry, add a little more water, until you have a thick, somewhat sticky seaweed. Set the cooked laver aside.
Place the slices of prosciutto onto a parchment-lined baking tray and scatter the oats around. Place in the oven for 12–15 minutes to crisp up the prosciutto and toast the oats.
Place a medium pan on a medium heat. When the pan is hot, add the butter, then the garlic. Cook for 15–20 seconds, until the garlic is soft but not coloured. Tip in the clams along with 2 tablespoons of water, stir, then place a lid on the pan. Cook for 3–4 minutes, shaking the pan regularly to encourage the clams to open. When all the clams are open, use a slotted spoon to lift them out of the pan and set aside, leaving the pan on the heat.
Chop 150–200g (5½–7oz) of the cooked laver and add it to the clam cooking liquor in the pan. Stir well, then season with salt and pepper to taste and cook gently for 5–10 minutes, until the seaweed starts to thicken but is still moist.
Toast the bread on both sides. Top each piece of toast with an equal amount of warm laver, pick the warm clams from their shells and scatter over, then break over shards of the crispy ham. Sprinkle over a few oats and serve straight away.
