Sunday Independent (Ireland) - Life - - APPETITES -

Serves 4 as a starter or 2 as a main course. You will need: 1 kg (2 ¼ lbs) fresh clams in shells 2 ta­ble­spoons ex­tra-vir­gin olive oil 50g (2oz) but­ter 1 red chilli, de­seeded (if you wish) and chopped finely 2 ta­ble­spoons peeled and finely grated fresh ginger 4 spring onions, trimmed and finely sliced 2 ta­ble­spoons chopped fresh co­rian­der, plus a small hand­ful of whole co­rian­der leaves to scat­ter over when serv­ing Crusty white bread, to serve First, check that the clams are all closed, and dis­card any that stay open when tapped on a work sur­face. To clean the clams, scrub the shells, then place them in a bowl or a sink of cold wa­ter and let them soak for half an hour. This should help get rid of some of the sand, if there is any.

Put a saucepan or a fry­ing pan that is large enough to hold all of the clams when they open, on a medium-to-high heat. Drain the clams, then add them to the saucepan and cover the saucepan with a lid. Cook them for about 2-3 min­utes un­til the clams open — they’ll steam in the bit of wa­ter that’s cling­ing to the shells. Dis­card any clams that do not open. Set the clams in their shells aside.

Heat a wok or a large fry­ing pan un­til it is very hot — it should be al­most smok­ing. Add the ex­tra-vir­gin olive oil, the but­ter, the finely chopped chilli, the finely grated fresh ginger, the finely sliced spring onions and the chopped fresh co­rian­der, and cook quickly, for just half a minute to 1 minute, stir­ring all the time. Tip the steamed clams in their shells, and any re­main­ing juices, into the pan or wok, and toss a cou­ple of times, so that all the de­li­cious sauce coats the clams.

Put in a large warm serv­ing bowl and serve straight away with the crusty white bread to mop up the juices.

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