No fuss clams in white wine

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One of life’s great pleasures. A bowl of steaming hot clams on a cold day.

I love the sound of clams dropping into the pan. It’s one of the great kitchen sounds, like a beautiful steak hitting a searing hot pan or popcorn starting to pop. It’s a sure fire sign, things are getting exciting. In this case, it says, the clams are in and primed to fill the house with the most incredible aroma. The anticipation mounts.

This is a simple yet decadent no fuss celebration. A celebration for any occasion. A celebration just because, or a celebration that is perfect for bringing friends and family together.  To make a mess or elegantly quaff (if such a thing exists) a bottle or two wine. Best enjoyed by the sea, but I’ll settle for the kitchen table in which it was cooked.  I love the joy of clams and already can’t wait for our next bowl. Buy fresh and enjoy!

Serves 2

ChefsHat

Prep time – 10 mins
Cook time – 15 mins

For the clams:

– 1 kg fresh clams (in the shell and washed)
– 4 or 5 cloves of garlic (peeled, crushed and finely diced)
– 1 shallot (peeled and finely diced)
– 1/2 jalapeño chili (seeds removed and finely diced)
– Handful of flat leaf parsley (finely chopped)
– 1 small glass white wine (not finely diced and/or chopped)
– good olive oil
– knob of butter
– Sea salt
– fresh ground black pepper

On the side:

– 1 x fresh baguette

Knife

Method:

Sweat the onions, over a medium heat, in a glug of olive oil and the knob of butter for 3 mins or so until they start to soften. Stir frequently as you want to keep the onions translucent. Add the garlic and chili along with a pinch of salt and a dash of pepper and continue to sweat for another 5 mins. Add the white wine, increase the heat a tad and pour in the clams. Pop on a lid and steam for 5-7 mins until the clams open. Make sure to discard any unopened clams as they are not fit for your feast.

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Cutlery

To serve:

Serve in a welcoming bowl and place in the middle of the table ready to be devoured. Accompany with generously buttered, sliced baguette to mop up the incredible white wine and garlicky jus. Brilliant.

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