- Dish type
- Seafood starters
A fantastic recipe that makes six portions for tapas, though you could just as easily serve as a main with frites and crusty bread. The sauce is divine, so mop up every last drop with good bread!
3 people made this
- 1kg clams
- 250ml dry white wine
- 40ml butter
- 2 cloves garlic, finely chopped
- 2 fresh chillies, chopped
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 tablespoon cornflour, mixed to a paste with 1 tablespoon cold water
MethodPrep:20min ›Cook:10min ›Ready in:30min
- To clean the clams, plunge them into water and toss vigourously. Change the water and repeat.
- With the tap running, rinse clams handful by handful, rubbing the last sand particles from the ridges; set aside.
- Heat a wok and add the wine. When wine is bubbling, add clams.
- Cover and steam over a medium-high heat, shaking occassionally to help clams open. Remove clams as they open and place in a bowl.
- When all have opened, strain cooking liquid through a fine sieve (or muslin cloth) into a bowl. Set aside until needed.
- Wipe out the frying pan and add butter, chopped garlic and chilli. Cook over medium-high heat.
- Just before the garlic changes colour, add chopped chives and parsley and cook for a few seconds.
- Add juices from clams, return to a simmer and add some of the cornflour mixture. Stir until sauce thickens to avoid lumps. If sauce is too thick a little extra water or white wine to achieve desired consistency, if it is too thin, add more of the cornflour mixture and stir until sauce thickens.
- Mix clams through sauce.
- Serve immediately with plenty of crusty bread to dip in the sauce.