Cold Smoked Clam Marinières with Spinach & Pasta



  • 800g Fresh Clams
  • 1 large Shallot
  • 1 clove Garlic
  • ½ tsp Salt
  • 30g Butter
  • Small glass of White Wine
  • 3Tbsp Double Cream
  • 250g fresh Pasta
  • 100g Baby Spinach Leaves


  1. Rinse the Clams and check all are firmly closed after being swirled in clean water. Drain and place in a pan over medium/high heat with a lid on and toss occasionally until they have opened (probably a couple of minutes).  Do not overcook, as they will go rubbery.
  2. Remove from heat immediately and place in colander, reserving the clam liquid.
  3. Lay the clams in shells across a foil covered Bradley rack.
  4. Smoke in your Bradley Smoker for 10 minutes using your choice of Bisquettes, remove and set aside.
  5. Peel and finely chop a large shallot and crush a large clove of garlic and mix with Salt to a paste.
  6. Melt the butter in a saucepan and add the garlic/salt mix and shallot and cook over low heat for 4 minutes until softened but not coloured.
  7. Add White Wine, increase the heat, and reduce to syrup.
  8. Add the reserved clam juice and reduce again over high heat to half its volume.
  9. Lastly add the Double Cream and reduce by a third, then return the smoked clams to the pan.
  10. After 2 minutes turn off the heat and place a lid over to keep warm.
  11. Fill a pan with salted water and bring to the boil. Add the fresh pasta and spinach leaves and cook as per pasta packet instructions (2-3 minutes).
  12. Drain and season liberally with black pepper before turning in the clams and sauce.
  13. Divide between 2 warm pasta bowls and serve immediately.


Recipe Compliments of Bradley Smoker UK