Dorset Clams with Coppa and Somerset Cider Brandy - By Abby Allen

Grill Setup

1. Build a wood fire at the back of your Somerset Grill and let it burn down to embers. Use a rake to break them up and spread across the base. Fit your V Grill bars and place a heavy pan directly over the embers to heat.

Preparing the Clams

1. Soak the clams in clean water, then drain through a colander. Check each one: they should be closed. Tap any open clams, discard them if they don't close.

Cooking

1. Pour a generous glug of olive oil into the hot pan. Once sizzling, add the onion and stir. Add the coppa strips and let them coat in the oil.
2. Add the garlic and thyme sprigs, stirring to release the aromatics.
3. Tip the clams into the pan. Pour in a generous glug of Somerset Cider Brandy and immediately cover with the lid.
4. Keep the fire going, you need good heat here to steam the clams open. Top up with wood or embers if needed. Once the clams have opened, give the pan a good shake and remove from the heat. Discard any that haven't opened.

Serving

1. Ladle the clams and sauce into bowls while steaming hot. Garnish with fresh thyme and thyme flowers if you have them. Serve with sourdough to mop up the sauce.

Top Tip: Have extra embers ready before you add the clams. You want consistent heat to steam them open quickly, too low and they'll sit and toughen.