Palourde Clams with White Wine and Lemon Balm
- 2 - 3 people Feeds
- 5m Prep time
- 5m Cook time
Description
Palourde clams are some of the finest shellfish money can buy, with a very sweet flavour and plump meat. They are delicious in a spaghetti vongole or simply steamed with white wine or sake. We have garnished them with fragrant lemon balm, which adds a beautiful citrus flavour to the dish and looks very attractive.
- 1kg Palourde clams
- 2 banana shallots, finely chopped
- 2 cloves garlic, finely sliced
- 1 teaspoon chilli flakes, or to taste
- 100ml white wine
- Lemon balm
- Sourdough or other bread, to serve
- Heat a good splash of olive oil in a pan and gently cook the shallots for a few minutes.
- Add the garlic and cook for a minute or so, stirring. Add the chilli flakes and clams.
- Turn up the heat, then add the white wine. Put the lid on and steam until the clams are open - a few minutes.
- Serve in a bowl with plenty of their juices. Garnish with lemon balm.