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Paprika
Clams
Clams
are gorgeous little shellfish, I like these in a bowl to
just pick at, rather than to have them as a large meal.
But served with some interesting veg such as steamed sugar snap
peas, and fennel, they make a very nice dish.
You
need:
500g of clams
2 tbsp white wine vinegar
splash of white wine
paprika
knob of butter
lemon zest.
salt and pepper
The
same as you would with mussels discard any clams that
are open when you buy them.
Heat a pan and add the wine, vinegar, and lemon zest.
Tip in the clams and allow to cook for 4-5 mins, or until
opened. Turn off the heat and sprinkle on 2 tsp
of the paprika and season to taste. Stir the clams
around so all are coated equally.
Remove them using a slatted spoon and put into bowls.
Stir the butter into the remaining liquid and pour over
the clams.
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