About this recipe:A fantastic recipe that makes six portions for tapas, though you could just as easily serve as a main with frites and crusty bread. You can also use mussels in place of clams, if preferred. The sauce is divine, so mop up every last drop with good bread!
250ml dry white wine
2 cloves garlic, finely chopped
2 fresh chillies, chopped
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon cornflour, mixed to a paste with 1 tablespoon cold water
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Method Prep:20min › Cook:10min › Ready in:30min
To clean the clams, plunge them into water and toss vigourously. Change the water and repeat.
With the tap running, rinse clams handful by handful, rubbing the last sand particles from the ridges; set aside.
Heat a wok and add the wine. When wine is bubbling, add clams.
Cover and steam over a medium-high heat, shaking occassionally to help clams open. Remove clams as they open and place in a bowl.
When all have opened, strain cooking liquid through a fine sieve (or muslin cloth) into a bowl. Set aside until needed.
Wipe out the frying pan and add butter, chopped garlic and chilli. Cook over medium-high heat.
Just before the garlic changes colour, add chopped chives and parsley and cook for a few seconds.
Add juices from clams, return to a simmer and add some of the cornflour mixture. Stir until sauce thickens to avoid lumps. If sauce is too thick a little extra water or white wine to achieve desired consistency, if it is too thin, add more of the cornflour mixture and stir until sauce thickens.
Mix clams through sauce.
Serve immediately with plenty of crusty bread to dip in the sauce.