THE CHEF AND THE BUTCHER
Colin Fassnidge and Anthony Puharich are happy as clams with their latest recipe – a one-pan wonder that’s light, bright and peak summer.
C: We’re going light and bright for this issue! Our clams will be full of flavour, and we’ll just serve them with a simple side of lettuce leaves.
A: It’s the taste of the beach, it’s summer. C: It’s Australia in February on a plate.
A: We can’t travel, but we’re bringing the Mediterranean to us in Australia.
C: We can’t get to France, but you open your copy of delicious. and there you are! A: Okay so where do I come in?
C: Pancetta! Pancetta and clams are so good together. When you fry the pancetta it flavours the oil, then you’re going to add butter, parsley stalks, leek and garlic for even more flavour. We’ll add wine and stock, even a bit of saffron I think, then tip in the clams to cook them in all that flavour.
A: Salty, smoky, no carbs! Pancetta is from the belly, so you get all of that flavour from the fat.
C: It’s modern delicious!
A: The chef and the butcher are going classy! Maybe we could do a funny mock up of our photo in this one?
C: We’ll draw a moustache on you.
A: And you can have a string of garlic around your neck!
C: If people are nervous of cooking clams, they don’t need to be. You just treat clams like they’re a mussel. You need a pan with a lid.
A: I think there’s definitely a bit of a fear around using clams.
C: Yes, but it’s very simple. By putting the clams in stock in a pan with a lid, they will only need to cook for five minutes to open up the shells.
A: So five minutes?
C: Four to five minutes. Then we’ll add in some peas for a bit of green. That’s it!
A: That’s great. I think people are a bit over cooking in February. They want quick fixes that taste good. C: Well this is the ultimate one-pot wonder! A: Fast flavour! The butcher is okay with clams. As long as there’s pancetta. For the texture and the saltiness. The fast and the Puharich!
PANCETTA & CLAMS SERVES 4-6 AS A STARTER
2 tbs extra virgin olive oil
400g flat pancetta (skin removed),
cut into lardons
100g unsalted butter
2 tbs flat-leaf parsley, stalks finely
chopped, plus leaves to serve
1 large leek, white and light green part
only, thinly sliced
2 garlic cloves, finely chopped
1/2 cup (125ml) white wine
11/2 cups (375ml) good-quality fish stock
or vegetable stock
1 pinch saffron threads
1.5kg baby clams (vongole), purged 150g frozen baby peas, thawed
1 baby cos lettuce, trimmed, leaves
separated
Sourdough and garlic aioli, to serve
Heat oil in a large wide heavy-based saucepan over medium heat. Add the pancetta lardons and cook, stirring frequently, for 4-5 minutes until fat has rendered out. Using a slotted spoon, transfer to paper towel and set aside.
Add butter to the pan with the parsley stalks, leek and garlic. Cook, stirring occasionally, for 6-8 minutes until leek is tender but not coloured. Add wine, increase the heat to high and bring to the boil. Reduce wine by half and stir in the stock with the saffron. Bring the stock to the boil and stir in the clams. Cover with a lid and simmer rapidly for 4-5 minutes until clams have opened and are just cooked. Remove the lid and discard any clams that remain unopened. Stir through the peas, and cook for 1-2 minutes until warmed through. Remove from the heat and stir through pancetta.
Arrange the lettuce in a shallow wide large bowl and pour over the clam mixture. Scatter over parsley leaves and serve with sourdough and garlic aioli on the side.
BUTCHER’S CUT PANCETTA
Cut from pork belly, pancetta is salt-cured and dried. This provides a savouriness that makes it perfect for adding depth of flavour to soups, stews and sauces. Pancetta can also be used to take taste levels up a notch in salads, pizzas, savoury slices and grilled vegetables.