NZ Life & Leisure - - Annabel Langbein -

This fra­grant com­bi­na­tion makes a light, del­i­cate, starter course. I make it with ver­mouth from Mt Ed­ward, saf­fron from Ban­nock­burn and sweet, fresh, Cloudy Bay Clams.

2.5kg fresh clams 2 ta­ble­spoons but­ter 2 large shal­lots, finely diced ¾ cup ver­mouth (or white wine) gen­er­ous pinch saf­fron threads pinch chilli flakes 300ml cream ¼ cup chives, finely chopped grinds of pep­per pinch salt as needed

Wash clams, dis­card­ing any that are bro­ken or open. Heat but­ter in a large deep pot, add shal­lots and siz­zle without brown­ing for about 5 min­utes un­til soft­ened. Mix saf­fron into ver­mouth, and add to the pot with chilli and cream. Sim­mer gen­tly for 10 min­utes. In­crease heat to high, add clams, cover and cook for 3 to 4 min­utes or un­til clams fully open. Di­vide cooked clams be­tween 8 shal­low serv­ing bowls. Mix chives into sauce, sea­son with pep­per and salt if needed. Pour sauce over clams and serve. Serves 8 as a starter

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