Barbecuing clams is a quick and easy way to cook them. Our simple recipe only calls for three ingredients.
Serves: 4-6
INGREDIENTS
2-3 kilograms medium clams
1⁄4 cup white wine
2-3 tablespoons flavoured butter
METHOD
Soak the clams in a bowl of clean, lightly salted water for 30 minutes. If they purge a lot of sand repeat the process. Drain well.
Place a paella pan or sauté pan on the barbecue or stove top. Add the clams and wine, cover tightly and steam the clams until they open, shaking the pan occasionally. Add the butter, cover and allow it to melt. Gently turn the clams to coat in the buttery juices and serve immediately.
Serve with Barbecued Crayfishand Flavoured Butters: Lime and Red Chilli, Caper and Lemon, and Ginger, Spring Onion and Turmeric.
Menu: Serve with the following:
Baked Artichoke and Parmesan Spread
Roast, Stuffed Turkey Breast
Green Bean and Hazelnut Salad
Lime and Lemon Yoghurt Creams
Sbriciolona - Italian Spiced Orange Shortbread
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!