COLIN FASS­NIDGE’S CLAMS WITH GAR­LIC BRIOCHE GRATIN

delicious - - FOOD TRAIL -

SERVES 4 AS A STARTER

150g brioche, crusts re­moved 1 large gar­lic clove, crushed 1/4 bunch flat-leaf pars­ley, leaves picked, finely chopped 21/ 2 tbs ex­tra vir­gin olive oil,

plus ex­tra to serve 1kg clams (we used Cloudy Bay Storm Shell clams – sub­sti­tute other clams) 1/4 cup (60ml) white wine (we used a Marlborough sau­vi­gnon blanc – quan­tity de­pends on num­ber of clams)

Pre­heat the oven grill to high heat.

To make the gar­lic brioche crumb, pulse brioche, gar­lic and pars­ley in a food pro­ces­sor to form coarse crumbs. Toss 2 tbs oil and clams in a bowl. Heat a saucepan with a fit­ted lid over high heat un­til very hot. Add clams and im­me­di­ately cover. Cook, shak­ing pan oc­ca­sion­ally, for 1 minute. Un­cover and, us­ing tongs, trans­fer clams to a bowl as they open (Cloudy Bay clams are pre-blanched, so this process is to heat clams. Most clams are sold raw, so this will be to cook them. Dis­card any clams that re­main closed).

Open clam shells, dis­card top shell and place clam, flesh-side up, on a bak­ing tray. Pour 1/2 tsp wine into each clam. Di­vide brioche mix­ture among clams and driz­zle with re­main­ing 2 tsp oil. Grill, check­ing reg­u­larly, for 3 min­utes or un­til brioche crumb is golden. Driz­zle with ex­tra oil and serve im­me­di­ately.

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