Simple Cod and Manila Clams Steamed in Wine

Put the clams in water to remove the salt. Finely chop the onion. Slice the bacon into thick strips.

Melt the butter in a saucepan and fry the cod skin-side down. When the colour has changed a little, add the clams, onion, bacon and white wine. Put the lid on.

When the clams have opened up, serve the cod and clams on a dish.

Reheat the rest of the sauce in the pan and when it comes to the boil, add the ★ butter and heavy cream. Gently shake to combine everything.

Pour the sauce from Step 4 onto the dish from Step 3. Lastly, decorate with Italian parsley and it's done!