PANTRYFLEX

simmer · dressing

★ STARRED KITCHENPrep 5 minCook 15 min

Ivoryrail Clam

Independent adaptation of a publicly published Paul Foster recipe. Not affiliated with, sponsored by, or endorsed by Paul Foster.

Clam from a starred kitchen.

Ratio

Ratio by volume: Olive Oil 300 ml, Cider Vinegar 100 ml, Dijon Mustard 19 ml
Olive Oil 300 mlCider Vinegar 100 mlDijon Mustard 19 ml

Ingredients

  • Onion — 3 Roscoff onions, peeled
  • Olive Oil — 300ml oil
  • Garlic — 4 cloves garlic
  • Cider Vinegar — 100ml cider vinegar
  • Smoked Paprika — 30g sweet smoked paprika
  • Dijon Mustard — 20g Dijon mustard
  • Salt — salt (3 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Cider Vinegar, Dijon Mustard.
  2. Add: Onion, Garlic, Smoked Paprika, Salt.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

Keep this recipe

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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Provenance

Paul Foster works in Modern British at Salt; credentials include Michelin 1* (Salt, Stratford-upon-Avon).

Originally published as Clam Dressing.

Adapted from a Paul Foster recipe (Paul Foster / V&A Blog (Salt cookbook: wagyu sirloin with Palourde clams)).

More from this kitchen

FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Paul Foster / V&A Blog (Salt cookbook: wagyu sirloin with Palourde clams) (published as “Clam Dressing”). Full citation lives in Provenance.

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