Sun, 15 September 2024
Ingredients (serves 2):
1kg Fresh Clams
1 Large Bunch of Coriander
1 Small Bunch of Parsley
10 Cloves of Garlic
2 Lemons
2 Rooster Potatoes
1 Glass of Vinho Verde
Butter
Dried Oregano
Dried Chili Flakes
Sea Salt
Olive Oil
Method:
Portuguese Clams with Vinho Verde -
Ask your fishmonger for fresh clams, don’t use the frozen clam meat you can buy as it can be very tough sometimes if overcooked. Place the clams in a bowl of water and add a good tablespoon of salt, this will help remove any sand that is still in the clams. Leave for 20 minutes, then drain. In a large pan, gently heat a tablespoon of olive oil. Thinly slice 5 cloves of gallic and add to the pan. As soon as you start to smell the garlic cooking, add in your clams. Next add in a large glass of the Vinho Verde, then cover with a lid and leave to cook for 5 minutes. After 5 minutes, roughly chop, or tear the coriander and add to your clams. Finally squeeze in the juice of one whole lemon, and stir well. They are now ready to serve.
Spicy Roast Potatoes –
Peel your potatoes, and cut into small cubes, then place them in cold water for 10 mins to remove the excess starch. In a small roasting tray, place your cubed potatoes, and 5 whole garlic cloves. Add a large pinch of sea salt, a teaspoon of dried chilli flakes, a teaspoon of dried oregano, a good tablespoon of olive oil, and mix well, making sure all the potatoes are well coated. Place the tray in a pre heated oven at 200c with the fan and grill on. Leave to cook, and after 10 minutes, remove the tray, add a teaspoon of butter and mix well. Place the tray back in the oven for a further 5 minutes. Remove them from the oven, they are now ready to serve.
To Serve –
I like to serve this dish “family style”. So place the clams in a large bowl and serve with some lemon wedges and another sprinkling of fresh coriander. We do the same for our potatoes, we place them in a large bowl and add some roughly chopped parsley for extra colour and flavour. Serve in the middle of the table for everyone to share, and most important of all, enjoy.
