Clam meat is so tiny but I love making clams because spending time hunched over a bowl of clams picking the meat brings me so much joy. I also love how delicate the meat is and catches onto flavour really well.

What You'll Need - One large serving for a greedy person :)

  • 500g Fresh or frozen clams
  • 2 Fresh Red Chilies
  • 4 Garlic Cloves
  • 1/2 Onion
  • 2 Cups Cherry Tomatoes
  • 1/2 Cup Water
  • 1/2 Cup Dry White Wine
  • 1 Tsp Tomato Paste
  • Chives for garnish
  • Salt & Pepper

Prep - 10 Minutes

  • Discard of any broken or cracked clams (if your clams are slightly open, its fine)
  • Half the cherry tomatoes
  • Peel and mince the garlic cloves and the chili (you can remove the seeds if you don't like it toohot)  
  • Finely dice the onion

Let's Get Cooking - 20 Minutes

  • Heat oil in a large pan and add the onion, chili and half the garlic. stir until the onion is cooked
  • Add the cherry tomatoes and a splash of water, cover the pan and allow the tomatoes to cook.
  • Add the tomato paste and combine. Season with salt and pepper
  • Add the white wine and bring to the boil.
  • Turn down your heat to medium
  • Add the water, the clams and the remainder of the garlic
  • Cover and allow to steam for 10 minutes - until the clams are open.
  • In the meantime chop the chives and add them to the clams right before serving
  • Serve with bread or garlic bread