Serves: 4-6 | Prep: 10 minutes | Cooking: 15 minutes | Dairy Free
INGREDIENTS
1kg clams
150g fresh peas
½ celery heart, sliced finely on the diagonal, leaves reserved
2 tablespoons extra virgin olive oil
3 large French shallots, sliced
2 garlic cloves, roughly chopped
½ bunch fresh thyme, finely chopped
150ml stock
1 teaspoon sea salt
1 cup flat-leaf parsley, roughly chopped
Multigrain bread, toasted
SHOPPING LIST
1kg clams
150g fresh peas
1 celery heart
Extra virgin olive oil
3 large French shallots
2 garlic cloves
1 bunch fresh thyme
150ml stock
1 bunch flat-leaf parsley
Multigrain bread
UTENSILS LIST
Sharp knives
Large frying pan with lid
Serving platter
Measuring cups/spoons
METHOD
- In a frying pan, add the shallots, garlic and thyme and keep cooking for another couple
of minutes or until the mix starts to soften. - Increase the heat to high, add the clams, stock, and celery, stir and cover with a lid.
- Let simmer until the clams start to open, approximately 10 minutes.
- Add the peas 5 minutes into simmering the clams.
- Once the clams have all popped, take the pot off the heat and stir through the parsley and reserved celery leaves.
- Serve on a large platter with an extra drizzle of olive oil, a bowl for your shells and some toasted bread to mop up the juices.
Tip: Don’t add the peas too early or you may lose their vibrant shade of green!