serves 2

01 Ingredients

  • 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

02 Preparation

  1. If frozen, defrost the clams at room temperature for a few hours

  2. Place them in a bowl of water with 1tbs of salt for 30 minutes

  3. Scrub them clean and shake off the water. 

  4. Discard any open ones that don't close when you tap them 

  5. Coat the pan with a layer of olive oil, add the garlic and anchovies and simmer till soft

  6. Add the white wine, raise the heat to medium and simmer to reduce to half 

  7. Add the clams, fish sauce and stock

  8. Cover with the lid to allow them to steam, removing the clams into individual bowls as they open

  9. Discard any unopened clams

  10. When all of the clams are cooked, allow the sauce to reduce slightly on high heat

  11. Add the lemon juice, chilli flakes, parsley, salt to taste and butter

  12. When the butter is melted and the sauce emulsified, pour the sauce over the clams

03 Plating

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 

Cook’s Notes

Removing the clams from the heat as they open will stop them from overcooking and becoming tough