500g live clams in shells
450g Maris Piper potatoes, peeled and chopped
2 tbsp butter
1 tbsp olive oil
4 garlic cloves, peeled and finely chopped
1 onion, trimmed, peeled and chopped 150g raw, roeless scallops
400g tin tomatoes, chopped 800ml cold water zest and juice of 1 lemon, plus extra wedges, to serve
150g cooked mussels
2 tbsp chopped dill
2 tbsp flat-leaf parsley sea salt and black pepper
Place the clams in a bowl of cold water and add 1 tbsp of sea salt. Leave to stand, so the clams filter out any sand, for 30 mins. Drain and refresh in cold water. Any open shells that remain so after being tapped need to be discarded before cooking, as do any clams with broken shells.
Place the chopped potatoes in a large saucepan and cover with cold water. Bring to the boil, then simmer for 20 mins. Drain, then puree in a food processor for 1-2 mins until smooth. Set aside.
In a separate large saucepan, heat the butter and olive oil, then sauté the garlic and onion for 9-10 mins until very soft. Add the scallops and cook, stirring occasionally, for 3-4 mins until sealed. Stir in the tomatoes, potato puree and water, then add the lemon zest and juice, and season with sea salt and black pepper. Bring to the boil, then add the mussels and drained clams.
Cover the saucepan with a lid and simmer for 4-5 mins until all the clams have opened. If the shells do not open, discard those clams. Stir in the dill and parsley, and divide between 4 serving bowls, then garnish with the lemon wedges, and serve.