Barbecuing clams is a quick and easy way to cook them. Our simple recipe only calls for three ingredients.
Serves: 4-6
INGREDIENTS
2-3 kilograms medium clams
1⁄4 cup white wine
2-3 tablespoons flavoured butter
METHOD
Soak the clams in a bowl of clean, lightly salted water for 30 minutes. If they purge a lot of sand repeat the process. Drain well.
Place a paella pan or sauté pan on the barbecue or stove top. Add the clams and wine, cover tightly and steam the clams until they open, shaking the pan occasionally. Add the butter, cover and allow it to melt. Gently turn the clams to coat in the buttery juices and serve immediately.
Serve with Barbecued Crayfishand Flavoured Butters: Lime and Red Chilli, Caper and Lemon, and Ginger, Spring Onion and Turmeric.
Menu: Serve with the following:
Baked Artichoke and Parmesan Spread
Roast, Stuffed Turkey Breast
Green Bean and Hazelnut Salad
Lime and Lemon Yoghurt Creams
Sbriciolona - Italian Spiced Orange Shortbread
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!