CLAMS WITH TOMATO CURRY LEAVES AND CINNAMON

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Palourde clams (also known as carpet shell clams) are wonderful because they really taste of the sea. If you can’t find them, use any other clam variety, or mussels would work well too. This is a perfect starter or light lunch.

SERVES TWO

PREP & COOK: 5 MINS

1kg (2¼lb) clams, (preferably Palourde) rinsed

olive oil

a handful of curry leaves

1 small dried chilli or ½ tsp dried chilli flakes

8cm (3¼in) cinnamon stick, broken into pieces

2 tomatoes peeled, seeds discarded and flesh chopped

2 tsp grated ginger

To serve:

toasted bread

Check that any partially open clams are alive by sliding a sharp knife in between the 2 halves of the shell. You want to feel the clam tense up; if the knife slips in easily, discard the clam. Closed clams are fine to use.

Heat a good glug of oil in a deep, heavy-based pan (with a lid), and fry the curry leaves, chilli and cinnamon for 1 minute over a medium heat. Add the clams followed by the tomatoes and ginger. Stir carefully with a spoon and put the lid on the pan and cook for about 2–3 minutes, or until all the clams are open. Serve in bowls with thick pieces of toasted bread.