A dish that is as beautiful to look as it is to eat, Italian-styled steamed clams have to my dinner party starter staple. While some of the only clams indigenous to South Africa are our white sand mussels, these little molluscs are imported from Italy where they occur naturally in tidal lagoons and estuaries.
Author: East After Noon
, rinsed, thinly sliced
Dry White Wine
Grated Parmesan Cheese
, peeled, crushed
Coarse Sea Salt
Coarse Black Pepper
Place a lidded casserole over medium heat and sauté the
Butter (2 Tbsp)
Deglaze the dish with the
Dry White Wine (1/3 cup)
then reduce the liquid by half.
Fresh Cream (1 cup)
Garlic (2 cloves)
then scatter in the
Grated Parmesan Cheese (1/2 cup)
and stir to combine. Season lightly to taste, with
Coarse Sea Salt (to taste)
Coarse Black Pepper (to taste)
Once the sauce has thickened to a creamy consistency, add in the
Fresh Clams (1.1 lb)
. The natural liquid from the clams will loosen up the sauce. Cover the dish with it’s lid and steam for about 6 to 8 minutes, or until all the clams have opened – being sure to discard any that haven’t.
Scatter a few fronds of
Fresh Dill (to taste)
over the top of the dish, drizzle with a little
Olive Oil (to taste)
and serve the clams immediately with lemon wedges and fresh bread.
Nutrition Per Serving
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