Short Neck Clams With Spicy Wine Sauce
ED: Never ever belittle these little shells! These little treasure chests contain the flavours of the entire sea! Being versatile you can use them in soups/stock or pastas, or cook them with cream sauce, or wine sauce. I swear they are more addictive than pringles! Once you pop a shell, you can’t stop.
- 1 kg Short Neck Clams
- Bread (Any type)
- 1-2 tbs Extra Virgin Olive Oil
- 3 tsp Garlic
- 3 Bird Eye Chilli (finely sliced)
- 1 tbs Chopped Parsley
- 1/4 cup White Wine
- 1 tbs Unsalted Butter
- Black pepper (to taste)
- Extra Virgin Olive Oil
- Black Pepper
- If you’re using fresh live clams, which you really should, in a pot, wash the clams and soak them in salted water for at least an hour. (the salt water would trick the clams to feel they are in their natural habitat and open their shells, which rids the shells from impurities and dirt.)
- Slice the bread, chop the parsley, garlic and slice the chilies.
- Rinse the clams once more and strain them.
- Toast the bread for about 4 mins or till nicely browned.
- Heat the pan to medium heat and add olive oil and saute the garlic and chillies.
- Once garlic is starting to brown, turn the gas on high heat and carefully add in the clams.Immediately start tossing the clams to ensure every piece gets coated with garlic and chili.
- Add in the wine and flambe off the alcohol. Add butter for shine and to thicken the stock and pepper to taste.
- Once the clams starts to open turn off the gas and add chopped parsley.
- Serve with toasted bread and garnish with more parsley, olive oil and black pepper.
Enjoy this dish with a chilled glass of Chardonnay or Seyval Blanc.