Recipe
30 minshere
Recipe
Ingredients
- 4 tbsp extra virgin olive oil
- 1 kg whole diamond shell clams (live or blanched chilled)
- 1 clove garlic, crushed
- 2 leeks, chopped
- 1 cup mixed diced root vegetables (carrots, orange kumara, fennel)
- 1 stick celery, diced
- 2 med red onions, diced
- 2 red peppers, diced
- ½ cup white wine
- 1 cup chopped ripe tomatoes
- black pepper
- basil leaves for garnish
Serving option: spaghetti alla vongole
- 250g spaghetti
- finely grated parmesan cheese
Seafood used
Cooking method
- Place saucepan on high heat, add olive oil then clams & toss.
- Add the garlic and all the vegetables (except for tomatoes) and sauté.
- Deglaze with the white wine, then add the tomatoes.
- Cook until clams just begin to open, remove as they open and place in bowl and cover.
- Reduce liquid in pan, season with pepper only (no salt!)
- Place clams in serving bowls, add vegetables and liquid.
- Garnish with fresh basil and serve.
Serving option: spaghetti alla vongole
- Cook pasta to manufacturer’s instructions, stir in cooked and drained spaghetti to bouillabaise mixture and plate, serving with a little grated parmesan cheese.
Image and recipe courtesy Cloudy Bay Clams 
