Pop­u­lar clams make easy meal

Central and North Burnett Times - - EASY EATING - with Do­minique Rizzo

CLAMS are pop­u­lar now in restau­rants. They are also be­com­ing easy to find in your lo­cal fish shop as there are many com­pa­nies putting out live bagged clams that sim­ply need to be cooked. For cooks and chefs, this makes it easy to throw to­gether a de­li­cious pasta sauce or side dish with­out hav­ing to do the clean­ing, purg­ing etc.

Clams with zuc­chini, cherry toma­toes and white wine Serves 4–6

IN­GRE­DI­ENTS: ◗ ¼ cup olive oil ◗ 2 green zuc­chini sliced into rounds ◗ 1kg clams ◗ 1 cup good qual­ity white wine like sau­vi­gnon blanc/ semil­lon ◗ 1 tbs olive oil ex­tra ◗ 3 cloves of gar­lic, sliced ◗ 100g cherry toma­toes ◗ Hand­ful of flat leaf pars­ley leaves ◗ zest of 1 lemon ◗ Salt and freshly ground pep­per

Heat the olive oil in a heavy based fry­pan over a mod­er­ate tem­per­a­ture and fry the zuc­chini slices in batches un­til golden brown on both sides, about 2 min­utes per side. Sit aside on pa­per tow­els.

Into the same pan add in the clams, pour in the wine and cook as di­rected on the packet or un­til all of the clams start to open. I usu­ally cover them with a lid peek­ing in to see when they start to open. Turn off the heat and scoop out the clams re­serv­ing the re­main­ing liq­uid. Al­low the clams to cool be­fore re­mov­ing the meat, dis­card the shells and strain the re­main­ing liq­uid through a fine strainer.

Add the ex­tra olive oil to the pan and fry the gar­lic for 1 minute, add in the cherry toma­toes and about ¾ cup of the clam cook­ing liq­uid, this is go­ing to make the sauce. When the sauce starts to boil, re­duce the heat and sim­mer for about 8 min­utes un­til re­duced by about half. Add in some more of the clam stock if the sauce starts to dry out or thicken too much.

Place the fried zuc­chini, and clams into the pan toss­ing them gen­tly to cover with the sauce. Re­move the pan from the heat, toss in the pars­ley and the lemon zest and serve with pasta, crusty bread or as a side dish.


Clams with zuc­chini, cherry toma­toes and white wine.

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