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Chilli Lime Clams

This recipe uses hard shell clams from our own river cooked much like mussels in a beer and tomato sauce. A great introduction to these lesser known clams and a perfect dish for Autumn.

Serves Four

INGREDIENTS 

  • 6 tablespoons unsalted butter, cut into pieces, divided
  • 2 large shallots, chopped
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon tomato paste
  • 1 bottle of beer
  • 1 tin chopped tomatoes
  • 1 tin chickpeas, rinsed
  • 1 tablespoon (or more) sriracha or some chilli paste
  • 2 kg small hard shell clams, scrubbed
  • 1 tablespoon fresh lime juice
  • 1 bunch coriander leaves, chopped
  • Lime wedges (for serving)

 

Melt half the butter in a large heavy pan add the shallots and garlic and cook, stirring often, until soft, about 4 minutes.

Add tomato paste and cook, stirring often, until paste darkens to a rich brick-red colour, about 1 minute.

Add beer and tomatoes and bring to a boil and cook until beer is reduced nearly by half and no longer smells boozy, about 4 minutes.

Stir in chickpeas and sriracha or chilli paste, then add clams. Cover and cook, stirring occasionally, until clams have opened; this could take from 5–10 minutes depending on size of clams and the heat level.

Remove from heat and discard any clams that don’t open. Stir in lime juice and remaining 2 Tbsp. butter.

    Serve sprinkled with the chopped coriander and lime wedges for squeezing over.

     

    Recipe Epicurious Picture Peden + Monk