- Feel Good
- 29th Apr 2026
- 0
- 0 minute
The ultimate summer recipes for seafood lovers
Spanish Style Clams with Chorizo
Clams, sherry and chorizo come together in this tasteful Spanish classic. The dish is a feast for the eyes yet deceptively easy to make. Enjoy every bite al fresco on a warm summer’s day. Serve with roughly torn crusty bread to dunk in the rich, oily juices.
If fresh clams are unavailable use frozen clams or cockles.
Serves: 2 as a main course or 4 as a starter
Prep Time: 10 minutes
Cooking Time: 10 minutes
Ingredients:
- 1 tbsp olive oil
- 1 large shallot, very finely chopped
- 300g good quality cooking chorizo, roughly chopped into small cubes
- 1kg clams, soaked in cold water and scrubbed clean
- 100ml dry sherry
- Handful of fresh flat leaf parsley, roughly chopped
Method
- Heat the oil in a saute pan and add the shallots. Cook for a couple of minutes until beginning to soften.
- Add the chorizo and cook for 3 minutes over a medium heat until the oil is released and the chorizo is beginning to crisp around the edges.
- Add the clams and sherry, give the pan a shake and cover with a lid or foil.
- Turn up the heat for about 3-4 minutes until the clams have opened.
- Take off the heat, remove any unopened clams and add a generous handful of parsley.
- Serve hot.
Shellfish in White Wine with Samphire
An impressive one-pan dish to enjoy outdoors in the sunshine, this is a twist on the classic ‘moules mariniere’. Perfect for seafood lovers, it’s full of fresh flavour with extra crisp and salty hints from the samphire. Pair with a loaf of crusty bread to mop up the buttery sauce – not forgetting a cold glass of your favourite dry white wine.
Serves: 4-6
Prep Time: 25 minutes
Cooking Time: 15 minutes
Ingredients:
- 1kg fresh mussels
- 500g-1kg fresh clams
- 12 large raw tiger prawns, in shells
- 50g butter
- 2 cloves garlic, crushed
- 2 shallots, finely chopped
- 150ml white wine
- 150g fresh samphire, rinsed
Method
- Wash the mussels and clams under cold running water and scrub using a small, stiff brush. Pull off the ‘beards’ from the mussels. Discard any shellfish that are open and do not close when tapped.
- Heat the butter in a large pan. Add the garlic and shallots and cook for about 5 minutes until softened but not brown.
- Add the wine and turn up the heat until bubbling then add the mussels and clams. Turn up the heat and cook with the lid on for about 3-4 minutes, shaking the pan every now and then until the shellfish have opened.
- Using a slotted spoon, lift out the shellfish to a large bowl. Discard any unopened shells.
- Add the prawns and samphire to the cooking liquor and cook for 3 minutes until the prawns have changed colour from grey to pink.
- Return the clams and mussels to the pan and mix carefully with a large spoon. Heat through and serve with plenty of crusty bread.
Pan Fried Prawns in Garlic Butter
Devour this taste of the Mediterranean. So simple yet full of flavour, it’s an exquisite side or starter. Keep the shells on the prawns while cooking to protect the delicate flesh. Serve with plenty of crusty bread to soak up the sauce. This dish is only as delicious as the ingredients you use so try to buy the best sustainably caught prawns available.
Serves: 4
Prep Time: 5 minutes
Cooking Time: 5 minutes
Ingredients:
- 16 large raw prawns shell on
- 2 tbsp olive oil
- Large knob of butter
- 3 garlic cloves, peeled and chopped finely
- Juice of a lemon
- 2 tbsp flat leaf parsley, roughly chopped (or a small handful)
Method
- Melt the oil and butter in a large frying pan over a moderately high heat. As the butter starts to froth add the garlic and fry for a minute or so. Allow to soften but not burn.
- Add the prawns and spoon the butter and oil mixture over them as they cook. Turn if necessary and cook for approximately 3 minutes until pink.
- Add the lemon juice and parsley and serve immediately.
Recipe credit: Stellar
Beth Williams
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Beth is our Digital Manager and can be credited with how everything at HLN ‘looks’ – from the website to our social media and twice-weekly emails. She’s also the super organised one in the team and keeps us all on-track. A born and bred scouser, Beth moved to Newcastle six…
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