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
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!