Friday, 19 July 2013

Happy as a clam

I was exceedingly happy to eat my simple supper this week, I am not sure the clams felt the same though...

Last week I ate some wonderfully sweet razor clams at High road brassiere and was inspired to put a delivery in with Cornish Fishmongers so I could try and recreate some dishes at home! Luck would have it we had some broad beans fresh in that day too, so I threw them all together in this amazingly simple supper. Apologies, I am not one for exact measures when it comes to making up my own recipes, hopefully the pictures should give you a better idea of quantities if needed. Just remember to taste and adjust the flavours all the way through if needed and it will turn out brilliantly!

(Serves 2 as a light dinner)
About 500g fresh clams
A big handful of par boiled broad beans
2 shallots, finely chopped
1 inch of chorizo, chopped
Big knob of butter
Sprinkle of dried or fresh chillies
A handful of samphire
Slosh of dry white wine
Handful of chopped parsley

Place the clams in a bowl and cover with cold water with lots of salt added, try and leave for at least an hour- this helps remove any grit the little clams are munching on.

In a deep pan fry the shallots in butter with the chorizo and chilli and a little seasoning.

When the shallots have softened and the chorizo has released its orange oils, throw in all of the clams and wine and broad beans. Pop the lid on the pan and allow to steam for about 5 minutes

When all of the clams have opened stir though the samphire and parsley and serve immediately!

Best enjoyed with a hunk of thickly buttered granary bread to mop up the juices :)

This weather may be making you feel clammy, but this dinner won't: eating spicy food when its hot actually helps you keep cool :)

Your welcome!

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