Ingredients

• 250g palourde clams (about 12 in number)
• 250g piece, approx, of cod fillet, skin on (it helps the fish hold its shape while cooking)
• scant tablespoon cornflour
• pinch of cayenne pepper
• 1 fat clove garlic, or two smaller cloves, peeled and sliced finely
• Approx 1 tablespoon and 1 teaspoon unsalted butter
• Drop of oil
• 60ml dry sherry
• 30ml water
• approx tablespoon each of chopped chives and chopped parsley

Description

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