Roasted Clams with Parsley, Garlic and Spring Onions - Chef Recipe by Sarah Swan

Ingredients

125 ml dry white wine, plus 160 ml extra
1 garlic clove, peeled and crushed
1/2 small brown onion peeled and roughly chopped
A few parsley stems
8 large clams (see note)
100 g butter, softened
4 Tbsp finely chopped flat-leaf Italian parsley leaves
4 garlic cloves, peeled and thinly shaved using a mandoline
2 spring onions (scallions), thinly sliced on the diagonal
Freshly ground black pepper, to taste

Method

To steam the clams open, combine the wine, garlic, onion and parsley stems with 125 ml (4 fl oz/½ cup) of water in a large saucepan with a tight-fitting lid and bring to the boil over medium–high heat. Toss in the clams, then cover and cook for 8–10 minutes, or until the clams open.

Preheat the oven to 200°C (400°F).

In a small bowl, combine the butter, chopped parsley, garlic and spring onion. Stuff the clams with the butter mixture and season with the pepper (but no salt, as they’re already salty enough).

Lay a large sheet of foil on a clean work surface and cover with a sheet of baking paper. Place the clams on the paper, splash
the 160 ml (5¼ fl oz) wine over, then fold the paper and foil over at the top and sides to create a large parcel.
(If preferred, divide the clams and make two parcels.)

Place the parcel on a baking tray, then roast for 15 minutes.

Remove from the oven and open the parcel with care, as the escaping steam can burn. Serve the clams immediately in a bowl to share or on individual plates, with the melted herb butter from the foil package spooned over.

NOTE: New Zealand storm clams are large and particularly good in this recipe, so two per person is a reasonable entrée portion. Clams from New Zealand are sold par-cooked and pre-packed in Australia – they can be opened and used immediately.

Credits: Chef Sarah Swan