COLIN FASSNIDGE’S CLAMS WITH GARLIC BRIOCHE GRATIN
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.