Clams with blood orange sauce

    35 min

    Clams have never tasted so incredibly good! The unique taste of blood oranges adds so much to this dish, but you can use regular oranges if you cannot find blood oranges.

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    Serves: 4 

    • 1kg fresh clean clams
    • 2 tablespoons extra virgin olive oil
    • 1 clove of garlic, chopped
    • 1 carrot, chopped
    • 1/2 leek, chopped
    • 1 blood orange, zested and juiced
    • white pepper to taste
    • 1 bunch chives, chopped

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cook clams in a large pan with 2cm of water over medium heat. Keep only the open clams and discard any that remain closed.
    2. Heat oil in a frying pan over medium heat, add garlic, carrot and leek. Add clams with the orange juice and some of the water used to cook them. Season with pepper.
    3. After 10 minutes, remove clams from the pan and set aside. Add the zest to the sauce and simmer till reduced slightly. Serve the sauce over the clams and sprinkle with chives.

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