serves 2
Clams 500g per person
1 large garlic clove crushed
1 anchovy in oil (optional)
1tbs fish sauce
150ml fish or veg stock
175ml white wine
Juice of 1 medium lemon
1tbs chilli flakes
40g butter
Olive oil
Salt
½ bunch parsley finely chopped
Fresh sourdough bread
If frozen, defrost the clams at room temperature for a few hours
Place them in a bowl of water with 1tbs of salt for 30 minutes
Scrub them clean and shake off the water.
Discard any open ones that don't close when you tap them
Coat the pan with a layer of olive oil, add the garlic and anchovies and simmer till soft
Add the white wine, raise the heat to medium and simmer to reduce to half
Add the clams, fish sauce and stock
Cover with the lid to allow them to steam, removing the clams into individual bowls as they open
Discard any unopened clams
When all of the clams are cooked, allow the sauce to reduce slightly on high heat
Add the lemon juice, chilli flakes, parsley, salt to taste and butter
When the butter is melted and the sauce emulsified, pour the sauce over the clams
Generously garnish with the parsley. Serve in their bowls accompanied with the warm sourdough bread, a spoon and a spare bowl to discard the clam shells
Removing the clams from the heat as they open will stop them from overcooking and becoming tough
