Roasted clams with parsley, garlic and spring onions

Our Drummoyne Chef, Stephen Hodges, has been an iconic part of the Sydney food scene for 15 years and has finally released a cookbook packed full of seafood goodies! This recipe is one of many delicious Australian Fish and Seafood recipes. Enjoy!

Ingredients:

125 ml dry white wine, plus 160 ml extra
5 garlic cloves, 1 peeled and crushed, 4 peeled and thinly shaved using a mandoline
1/2 small brown onion, peeled and roughly chopped
A few parsley stems
8 large clams (see note)
100 g butter, softened
4 tablespoons finely chopped, flat-leaf (Italian) parsley leaves
2 spring onions (scallions), thinly sliced on the diagonal
Freshly ground black pepper, to taste

Method:

Combine the wine, crushed garlic clove, onion and parsley stems with 125 ml of water in a large saucepan with a tight-fitting lid and bring to the boil over medium-high heat. Toss in the clams, then cover and cook for 8-10 minutes, or until the clams open.

Preheat the oven to 200°C.

In a small bowl, combine the butter, chopped parsley, shaved garlic cloves and spring onion. Stuff the clams with the butter mixture and season with the pepper (but no salt, as they’re already salty enough).

Lay a large sheet of foil on a clean work surface and cover with a sheet of baking paper. Place the clams on the paper, splash the 160 ml wine over, then fold the paper and foil over at the top and sides to create a large parcel. (If preferred, divide the clams and make two parcels.)

Place the parcel on a baking tray, then roast for 15 minutes.

Remove fro the oven and open the parcel with care, as the escaping steam can burn. Serve the clams immediately in a bowl to share or an individual plates, with the melted herb butter from the foil package spooned over.

NOTES: New Zealand storm clams are large and particularly good in this recipe, so two per person is a reasonable entree portion. Clams from New Zealand are sold par-cooked and pre-packed in Australia – they can’t be opened and used immediately.

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