Ingredients
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1 large clove of garlic (sliced)
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1 red chilli (deseeded and sliced)
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A pinch of ground fennel seed
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2kg of clams (we used 1kg of Tua Tua clams and 1kg of Diamond clams)
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2 tomatoes (diced)
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2 bay leaves
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Sprig of fresh thyme
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250ml sauvignon blanc
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A handful of chopped Italian parsley
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1 spring onion finely sliced
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1 lemon
Sophisticated and delicious. If you want to stretch your skills and try something a little more complex, try this recipe, specially designed by Francis Nolan, head chef at Brancott Estate Heritage Centre.
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Heat two tablespoons of olive oil in a saucepan.
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Add the garlic and chilli.
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Once the garlic starts to change colour, add the clams and fennel seed.
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After ten seconds, add the wine followed by the bay leaves, thyme and tomatoes. Put a lid on the pan.
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Once the clams start to open, add the chopped parsley and spring onion.
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Toss the clams in the pan and put in separate bowls. Be careful you do not overcook them as theyll go tough.
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Check the seasoning of the broth and adjust with salt and pepper. Then squeeze lemon over the bowls.
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To Serve: Serve with your favourite bread and add a finger bowl on the side (sliced lemon in warm water). Enjoy with a glass of Brancott Estate Flight Marlborough Sauvignon Blanc.
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