• Lucie Ellis

77. Spicy Tomato Clams



Finally used a pack of frozen clams (😳been in there a while) for a lush happy hour snack. As if we’re not eating enough I’ve added an extra meal 🤣. Wanted to see if they were any good and the answer is yep. £4 for half a kilo from Waitrose.

For 2:

500g frozen cooked clams

2tbsp olive oil

2 cloves garlic

100g cherry plum tomatoes

2tsp n'duja or 1tsp harissa paste

100ml dry white wine

Handful chopped parsley

Defrost the clams in their pouch in the fridge overnight.

Finely chop the garlic and halve the tomatoes.

Heat the olive oil in a large sauté pan over a medium heat and gently cook the garlic for a minute then add the tomatoes and n'duja, stirring to melt the n'duja into the oil. Turn up the heat, add the wine, bring to the boil then lower the heat and simmer for 2 minutes before adding the clams. Gently stir together and cover the pan for 30 seconds until the clams have warmed through; they are already cooked so just need heating up.

Take off the heat and scatter over the parsley. Taste for salt and spice and add seasoning and more n'duja if you like.

Serve with bread for dunking.


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