Clams and linguine
1. Heat the oil in a pan and sauté the garlic for one minute. 2. Pour in the white wine and let it simmer for 2-3 minutes. 4. Put a tight-fitting lid onto the pan and steam the clams for 2-3 minutes, shaking occasionally. 170g/6oz linguine, ... [... more]
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Vodka, Tomato and Clam Linguine
2. Cook the linguine in the boiling water for 8-10 minutes, or according to packet instructions. 3. Wash the clams and cockles in plenty of cold water and discard any that won't close when tapped lightly. 4. Remove the barnacles off the clams and ... [... more]
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Clam chowder and potatoes
2. Put the aromatics - chopped onion, leek, carrot, parsley and thyme into a large pot, add 400ml/14fl oz of water and simmer for 10 minutes to infuse the flavour. Add the wine, and bring to a boil. 3. Add the clams, cover and cook, boiling ... [... more]
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Spaghetti alla vongole
1. Boil the spaghetti according to the packet the instructions in plenty of boiling salted water. 2. Drain the spaghetti, reserving about a tablespoon of the cooking water. 3. Add the garlic, clams, herbs, lemon zest, white wine and oil to the ... [... more]
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Saucy Seafood Broth
A few lemon wedges in a bowl of warm water placed on the table after the broth has been devoured allows everyone to rinse their fishy fingers. 1.5kg/3lb fresh raw mixed seafood - mussels, clams, scallops, tiger prawns, squid rings 2 red chillies, ... [... more]
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Lemon sole with fennel, mussels, clams and cockles
1 bulb fennel, finely sliced, fennel tops reserved for later 2. Slash the top of the fish three times diagonally on each side. 3. Heat a large frying pan until hot, then add 50g/13/4oz of the butter. 4. When it turns brown, drop the fish into the ... [... more]
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Seared Barramundi Fillet with Rocket Pesto Fennel Clams ...
4 x 200g/7oz portions of wild barramundi cut from a skinless fillet 600g/1lb5oz waxy potatoes such as Charlotte and Belle de Fontenay varieties 4. Trim the outer layer of the fennel and dice into 1cm/1/2in cubes. 5. Gently heat the olive oil, add ... [... more]
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Clams with ginger and shellfish sauce
1. Heat the oil in a pan and fry the prawn shells for two minutes. Carefully add the red wine (this will flame!), hot water, tomato purée and simmer gently for five minutes. 2. Strain the mixture into a clean pan, over a medium heat and discard ... [... more]
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Carpetshell clams with aioli
1. To make the aioli, mix the mayonnaise with the garlic and set aside. 2. Scrub the clams with a stiff brush to remove any sand or dirt, then wash in plenty of cold water. 3. Put the clams in a large pan with the white wine, then cover and cook ... [... more]
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Clams and celery
1. Place the white wine in a pan and gently bring to the simmer. 2. Wash the clams in plenty of cold water and discard any that won't close when tapped lightly. 3. Remove the barnacles from the clams and pull out any fibrous beards. 4. Steam the ... [... more]
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Fillet of turbot with clams, cockles and chardonnay
4 pieces of turbot fillet, weighing about 175g/6oz each, skin on 1. Scrub the clams and cockles with a stiff brush to remove any sand or dirt, then wash in plenty of cold water and set aside. 2. If you don't have a steamer big enough for cooking ... [... more]
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Stir-Fried Razor Clams with Black Beans and Chilli
1. If they are sandy, wash the clams in plenty of cold water and drain well. Get a large sauté pan or frying pan hot over a high heat. Add the clams and the Chinese rice wine, cover and cook for 2-3 minutes until the clams have just opened. ... [... more]
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