Little Neck Clams in White Wine, Herbs & Garlic

I love clams. Prising out those little gems of goodness is such a fun and relaxing way of eating. This dish is not to be gobbled up quickly but best enjoyed with a glass of wine. The dish somehow creates an emotional connection with good times, holidays and sun and the tactile way of eating immediately creates a feeling of life lived simply & enjoyably.

The sauce that is produced from the cooking process is one of those perfect sauces that brings natural flavours together leaving your taste buds just wanting more. It is a very good menu option for entertaining as it is low effort & a very social way of eating.

Ingredients (for 2)

1kg fresh clams – scrubbed and *purged*
Half medium onion chopped finely
Handful of parsley chopped finely (save some for garnish)
4 cloves of garlic (minced through a garlic press)
1/4 tsp chilli flakes (optional)
200ml white wine
2 tbsp extra virgin olive oil
Knob of butter

Method

1. In a large pot add the olive oil, butter, garlic and onions and sauté until softened (only a few minutes), turn up the heat and add the wine and bring to the boil and allow alcohol to cook off for a couple of minutes.

2. Add the clams with a sprinkle of parsley and season with Maldon salt and cracked black pepper. Place a lid on the pot and steam for 4 minutes (or until all clams have opened).

3. Remove from the heat and spoon into large bowls and sprinkle the remainder of the parsley for garnish. I like to serve up warm sourdough stonebaked baguette.

* Purging*
It is important to prepare your fresh clams before placing into the pot for cooking. Prepare a bowl of salted cold water and allow clams to pass the water which cleans out the grit. Leave for at least 1 and half hour, rinse & use.

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