Tuscan Creamy Surf Clams

Deliciously succulent, sweet, creamy, juicy and with a beautiful fresh taste of the sea

Descriptions

Deliciously succulent, sweet, creamy, juicy and with a beautiful fresh taste of the sea

Directions

Step 1

Heat up a large sauté pan on high heat. Add the extra virgin olive oil, followed by the butter. Once melted, add clams, then add wine, the lemon zest, garlic, and red chilli and sweat the ingredients for 2 minutes, or until soft (no brown).

Step 2

Next, turn up the heat high add cream, cook for a further 2-3 minutes. Stir all ingredients together, let the sauce reduce, cook for a couple more minutes or until clams have open. Sometimes, clams need a little encouragement.

Step 3

Add the chopped parsley, lemon zest and grind liberally the black pepper and pecorino. Remove from heat and serve straightaway with a sprinkle of parsley, pecorino and fresh squeeze of lemon juice if desired

Step 4

Eaten best hot with a warm crusty bread or fresh pappardelle pasta! Hope this dish have you dreaming of sunny holidays by the sea. My favourite way to eat clams!

Ingredients
(2-4 servings)

500g small clams - fresh
4 large cloves garlic, finely sliced
1 large red chilli pepper, finely sliced
200g cream
zest of lemon
20 g butter
2 tbsp extra virgin olive oil
60ml white wine (optional)
small bunch flat-leaf parsley leaves, roughly chopped
fresh black pepper
sea salt to taste
Grated pecorino (optional)

JeenyMaltese

JeenyMaltese