CLAMS WITH TOMATO BRUSCHETTA
Recipe Neil Roake
for the clams
1.5kg large clams 60ml olive oil 1 large onion, grated 2 tomatoes, grated 5 garlic cloves,
finely chopped 2cm piece of ginger, peeled
and finely chopped 4T coriander, chopped 4T parsley, finely chopped 250ml white wine
for the bruschetta
rye bread or ciabatta, sliced 2 garlic cloves, peeled olive oil 4 tomatoes, finely chopped 4 spring onions,
for the sauce
2 green chillies, finely
chopped (with seeds) juice of 2 lemons
Purge the clams of grit by soaking them in water for at least an hour, rinsing regularly. Heat the olive oil in a pot with a tight-fitting lid. Stir-fry the balance of the ingredients, except for the clams, for 10 minutes or until soft. Add the clams and cover. Cook with the lid on for 12 to 15 minutes, or until the clams pop open (discard any that don’t open).
While the clams are cooking, toast the bread over open coals, or under a grill. Rub the bread with a clove of garlic, drizzle olive oil on top and finish with the fresh tomato and spring onions.
Mix the chillies with the lemon juice and set aside. When the clams are ready, remove them with a slotted spoon and serve with the bruschetta and chilli-lemon sauce.