Southern Clams are always on the menu at Ponsonby Road Bistro, available in entrée, sharing and main sizes. Flavours change regularly from the classic French style given here to Thai style, with red tamarind broth and Spanish-style, with chorizo, dry sherry and roasted red pepper broth.
48 Southern Clams
3 tablespoon butter
1 leek diced
2 garlic cloves crushed
2 shallots finely chopped
3 sprigs thyme
2 bay leaves
1 tablespoon Dijon mustard
1/2 cup white wine
1 cup cream
handful chopped parsley & chives
Sweat the leek, garlic & shallots in the butter with a pinch of salt and pepper until soft.
Add chopped thyme and bay leaves, stir in mustard and add half the wine, bring to the boil, reduce for 1 minute, add the cream and reduce for a further 5 minutes.
Heat a large saucepan over high
heat and add the rest of the white wine, add clams then the cream mixture. Cover and simmer until the clams open.
Sprinkle with chopped herbs and serve with grilled sourdough and lemon wedges.