Shane Delia’s grilled clams with chickpeas, basturma and fennel

Method

1. Soak the clams in cold water for 3 hours prior to use – this will purge the clams and get rid of any sand and grit they may have inside. Drain well.
2. Meanwhile, melt the butter in a large heavy-based saucepan. Add the garlic, basturma, chickpeas, fennel seeds and aleppo pepper, then remove the pan from the heat and leave the flavours to infuse.
3. Meanwhile, cook diced bacon in a dry frying pan until crisp. Drain on paper towel.
4. Cook the clams in a hot chargrill pan until they open up. This should only take about 3–5 minutes.
5. By this stage the clams should have opened up. Test the clam meat with the tip of a knife – it should be firm but not rubbery. Add the clams to the butter mixture and return to the heat. Add the shaved fennel and lemon juice and toss through the clams, then cook over low heat until the fennel starts to wilt. Season with salt.
6. Fold through the dill and serve.

Note: Strawberry clams are seasonal. Ask your fishmonger to order them for you, or use razor clams, surf clams or vongole. Basturma can be found at selected delis or substituted with prosciutto. Aleppo pepper can be substituted with dry roasted chilli flakes. This intensifies the flavour.