Barbecuing clams is a quick and easy way to cook them. Our simple recipe only calls for three ingredients.
Serves: 4-6
INGREDIENTS
2-3 kilograms medium clams
1⁄4 cup white wine
2-3 tablespoons flavoured butter
METHOD
Soak the clams in a bowl of clean, lightly salted water for 30 minutes. If they purge a lot of sand repeat the process. Drain well.
Place a paella pan or sauté pan on the barbecue or stove top. Add the clams and wine, cover tightly and steam the clams until they open, shaking the pan occasionally. Add the butter, cover and allow it to melt. Gently turn the clams to coat in the buttery juices and serve immediately.
Serve with Barbecued Crayfishand Flavoured Butters: Lime and Red Chilli, Caper and Lemon, and Ginger, Spring Onion and Turmeric.
Menu: Serve with the following:
Baked Artichoke and Parmesan Spread
Roast, Stuffed Turkey Breast
Green Bean and Hazelnut Salad
Lime and Lemon Yoghurt Creams
Sbriciolona - Italian Spiced Orange Shortbread
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.