Washed in Somerset Cider Brandy and wrapped in vine leaves it develops a medley of moulds and complex flavours. Nutty and lemony when young but once the cider works its magic it becomes silky almost runny.

Our clams are from Brittany in France and can be steamed, boiled, baked or fried. Of course they make a great clam chowder but, for the adventurous, they can be cooked using hot rocks and seaweed in a New England clam bake.