These delicious oily and garlicky clams are from ” Mezcla” by Ixta Belfrage. They can be served as a starter or a main. Instead of the chickpeas they can be tossed with pasta, or served with grilled bread or chips.
Ingredients
- 70 g olive oil
- 4 cloves garlic peeled and crushed with the side of a knife
- 1 scotch bonnet chilli whole and unpierced ( optional)
- 200 g sweet ripe cherry tomatoes, halved
- 1 tsp tomato puree
- 1/2 tsp sweet paprika
- 1/2 tsp Fine salt
- 10 g fresh basil leaves
- 70 g white wine
- 800 g clams
- 200 g jarred chickpeas or beans optional
- 5 g fresh chives finely chopped
- 2 lemons for 2 tbs juice and the rest cut in wedges
- 2 tbsps double cream optional
- 1 jalapeño thinly sliced- optional
- freshly ground black pepper
Servings:
Instructions
- Put the first seven ingredients, half the basil and plenty of pepper into a large saute pan on a medium high heat. Fry for 4 minutes, stirring often.
- Add the wine, followed by the clams spread out as much as possible. Bring to a simmer and when gently simmering cover with a lid, turn the heat down to medium low and cook for about 5 minutes or until most of the clams have opened.
- Discard and clams that don't open and the scotch bonnet, squeezing it into the sauce first if you like heat. Stir in the chickpeas ( if using), the chives and the lemon juice.
- Serve from the pan , drizzling over the cream if using. Top with the jalapeno and the remaining basil leaves. Serve with lemon wedges.
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