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Food styling by Heather Shaw

Michael Crichton

This Noma-inspired recipe is easy to execute and as delicious as it is beautiful. If you don't have a milk frother, pour the cream into a small jar with a tight-fitting lid and shake for 30 seconds, then pop it in the microwave with the lid still on for 30 seconds more.

Servings: 6 to 8

Ready time: 30 minutes


1/2 cup double-smoked bacon, finely diced

4 shallots, finely minced

2 large white or Yukon Gold potatoes, finely diced

Salt and pepper

3 pounds (about 20) littleneck clams in the shell

1/2 cup white wine

2⁄3 cup table cream (18 per cent), heated and foamed with a milk frother or as described below

1 sheet nori (dried seaweed), cut into matchsticks


In a shallow saucepan, cook bacon on medium heat until fat starts to render. Add shallots and sauté until shallots start to brown and bacon begins to crisp (about 10 minutes). Add potatoes and salt and pepper to taste and cook until potatoes start to soften.

Meanwhile, rinse clams under cold water, giving them a light scrub if necessary. Discard any that don’t close tightly when you give them a sharp tap. Froth or microwave cream as described and set aside. Add clams to pan along with white wine. Cover and let clams steam over low heat, shaking pan occasionally, for about 10 minutes or until all clams are open and potatoes are tender.

Serve 2 or 3 clams per small plate with a spoonful of the bacon and potato mixture, some of the foamed cream and a sprinkling of nori on top.

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