Ingredients
- 1 kilogram clams (fresh ready-to-eat vongole clams, 2 x 500 grams packs)
- 50 grams butter, chopped
- Onion, small chopped
- 1 red chilli, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons capers (baby drained)
- 1/2 cup dry white wine
- 1/4 teaspoon saffron threads
- 2 tablespoons parsley, fresh chopped
- 1/4 cup lemon juice
- Crusty bread, to serve
How to Make
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Step 1: Drain clams reserving a 1/4 cup liquid from one of the bags.
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Step 2: Heat butter in a deep frying pan over medium heat and add onion, chilli, garlic and capers and cook, stirring occasionally until onion is soft and then add wine and saffron and bring to a boil and and simmer for 3 minutes or until liquid is reduced by half,
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Step 3: Now add clam shells and reserved liquid and stir in parsley and lemon juice and bring to a boil and boil for two minutes, or until shells are opened and clams are heated through,
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Step 4: Discard any unopened shells and serve clams in shells with sauce and warm, crusty bread
Tips & Variations
- Fresh pre-cooked clams are available from most supermarkets.
- You could use mussels instead of clams or a mix of both but don't forget to debeard the mussels.
We hope you enjoy this recipe!
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