Clams with Crispy Pork & Fennel Sausage

Prepare the clams by adding 1/4 cup @murrayriversalt to a large bowl filled with cold water. Add roughly 1kg clams in to the bowl and mix.

Place in the fridge and allow to soak and purge for 2 hours.

Remove the clams from the fridge and rinse well to get rid of any impurites or grit.

Add olive oil to a pan set over high heat and remove the skin of 4 pork and fennel sausages. Add the sausages to the pan and break up as much as possible while grilling.

Add a finely sliced shallot, 4 cloves minced garlic, 1 finely sliced red chilli and fresh italian parsley.

Mix well and fry off then add 1 tsp Murray River Salt and cracked pepper.

Add the cleaned clams to the pan and mix well for a few minutes.

Add 1/2 cup white wine to the pan, 75g unsalted butter and set to medium with the lid on.

After a further 3-4 minutes the clams should be cooked perfectly. Spoon the clams and sausage in to a large serving bowl.

Pour the liquid over the top and garnish with lemon zest and more fresh Italian parsley.

Serve this on it owns or serve over spaghetti or linguine for the ultimate dinner.