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Palourde Clams with White Wine and Lemon Balm

  • Feeds 2 - 3 people
  • Prep time 5m
  • Cook time 5m
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
  1. Heat a good splash of olive oil in a pan and gently cook the shallots for a few minutes.
  2. Add the garlic and cook for a minute or so, stirring. Add the chilli flakes and clams.
  3. Turn up the heat, then add the white wine. Put the lid on and steam until the clams are open - a few minutes.
  4. Serve in a bowl with plenty of their juices. Garnish with lemon balm.

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