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Clams in my opinion are just the best. Simple to cook, they take on flavour really well and they are perfect for feeding a crowd.
2 tablespoons olive oil
8 garlic cloves, smashed and roughly chopped
2 large red chili, finely sliced
Handful of coriander, leaves removed, stalks finely chopped
1 juicy lemon
large pot with lid.
Clams: begin by rinsing the clams thoroughly in cold water, drain and set aside. Place a large pot on a medium heat with the olive oil. When hot add the garlic, chili, and coriander stalks and cook for 2-3 minutes until they start to take on some colour. Add the beer, bring to a boil, then place in the clams. Put the lid on, bring to the boil again, shaking the pot every 1-2 minutes until the clams are fully open and cooked. This will take about 5-6 minutes.
To serve: pour everything into a large serving dish, roughly chop the coriander leaves, garnish, squeeze over some lemon juice, a good grind of pepper and serve with your favourite bread to soak up all that gorgeous cooking liquor.