’ NDUJA CLAMS
Speciality food stores are most likely the best spots to track down ’ nduja, and it is worth the effort. When preparing clams, tap open ones against a work surface and discard any that don’t close, or have cracked shells. Leave to sit in a bowl of cold, salted water for at least 20 minutes before cooking to purge any sand or grit that remains.
500g clams 100g ’ nduja 1 tbsp rapeseed oil small knob of butter 1 large shallot, finely chopped 200ml cider or dry white wine 3 tbsp double cream A good handful flat leaf parsley, finely chopped For the tomato toasts: 4 slices sourdough bread, toasted 1 clove garlic, peeled 1 ripe beef tomato, sliced in half 150g ’ nduja Extra virgin olive oil Sea salt
Place a large saucepan over a medium heat and add the ’ nduja, broken into small chunks, and the oil. Fry until golden and the red oils are released. Add the butter, shallot and garlic and fry for two to three minutes, until the shallot is tender. Pour in the cider or wine and bring to the boil. Discard any clams with broken shells and any that refuse to close when tapped. Add the clams to the cooking liquor, cover with a lid, and allow to steam for four to five minutes, or until the shells open completely, shaking once or twice during cooking. Once cooked, using a slotted spoon, transfer the clams to a bowl. Stir the cream and parsley into the pot and season. Pour the cooking juices over the clams to serve.
Brush each sourdough toast with the garlic clove, rub vigorously with the exposed tomato halves and spread with ’ nduja. Drizzle generously with extra virgin olive oil and season with salt. Serve the clams with the tomato toasts to mop up the sauce.