Ingredients
- 2kg Cloudy Bay clams
- 500ml dry white wine
- 250ml extra-virgin olive oil
- 1 bulb fennel, finely sliced
- 2 banana shallots, finely sliced
- 1 carrot, peeled and finely sliced
- ½ teaspoon coriander seeds
- ½ teaspoon whole black peppercorns
- 2 sprigs lemon thyme
- 125g granulated sugar
- 125ml water
- 1 jalapeño, halved and seeded
- 1 clove garlic, thinly sliced
- 125ml chardonnay vinegar
- 125ml sherry vinegar
- lightly toasted baguette slices, to serve
- aioli (optional)
- dill fronds, to serve
- AIOLI (MAKES 250ML)
- 1½ cloves garlic, peeled and roughly chopped
- ½ teaspoon salt
- ¼ teaspoon sugar
- juice of ¼ lemon
- 250ml mayonnaise
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