Clams, pig’s cheek & pastis
A Marseille-inspired seafood recipe from Elliot Hashtroudi, the head chef of the Camille restaurant at Borough Market
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Ingredients
- 750g clams
- 200g cured pig’s cheek (or pancetta)
- 1 fennel bulb, trimmed
- 4 leeks, trimmed
- 200g butter
- 5 cloves of garlic, minced
- 2 tsp fennel seeds
- 225ml white wine
- 50ml pastis
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