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Clams with sherry and garlic

Posted in Food with tags , , , , , on February 22, 2010 by Robin Gosnall

Half Hour Meals

You could use most types of clams for this dish – or even mussels, cockles or razor clams.

250-300g clams, cleaned
3 cloves of garlic, peeled and chopped
60-70ml dry sherry
1 tbsp chopped parsley
a couple of knobs of butter

Put the clams and garlic in a saucepan with the sherry, season, cover with a lid and cook on a high heat for 3-4 minutes, shaking the pan every so often until they begin to open.

Add the parsley and butter, replace the lid and cook for another 30 seconds or so until they are all opened. Serve immediately.

Roasted Dover sole with clams, marjoram and olive oil

Posted in Food with tags , , , , , on May 1, 2009 by Robin Gosnall

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Dover sole is one of the most beautiful fish to be found in the waters around Britain. Delicate and sweet, it is a great treat when roasted and served with sage butter and spinach or, as it is here, with clams and a gentle olive oil. It is the clams in this dish that provide the saltiness.

Allow one Dover sole per person – approximately 250g each (ask your fishmonger to prepare the fish for you).

a little sea salt and plenty of freshly ground pepper
2 tbsp mild extra virgin olive oil
250g clams, rinsed of any grit with several changes of water
1 small bunch of marjoram, leaves only

Start by setting your oven at its maximum temperature. Season the fish with just a little salt and plenty of pepper and place in a roasting pan. When the oven is at its hottest, place the fish on the middle shelf and roast for 12-15 minutes.

While the fish is roasting, place a pan over a high heat and add a tablespoon of olive oil. When the oil is hot, add the clams and some of the marjoram. Cover with a lid and cook for 3-4 minutes, shaking the pan a couple of times to help open the clams. Once all the clams are open, remove from the heat.

Take the fish from the oven and divide among four plates. Divide the clams among the plates, pour over the remaining olive oil and scatter with the remaining marjoram leaves. Serve piping hot.

Baked clams with lemon and parsley

Posted in Food with tags , , , , , on March 22, 2009 by Robin Gosnall

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Half Hour Meals

Garlic, parsley and clams are a classic combination and this dish makes a great sharing starter or part of a selection of starters. Ideally you want to find large clams for this but not the massive ones, like cherrystones or quahogs, as they are really for eating raw and can be a bit tough. You could even use very large cockles or razor clams or a mixture of both.

2kg large clams, scrubbed
4 large shallots, peeled, halved and finely chopped
6 cloves of garlic, peeled and crushed
100g butter
100g fresh white breadcrumbs
grated zest of one lemon
3-4 tbsp chopped parsley
salt and freshly ground black pepper

Place the clams in a large saucepan with a cup full of water, cover with a lid and cook on a high heat, stirring them every so often, until they are all just open. Depending on the thickness of the shell this could take anything from 3-6 minutes; drain in a colander.

Pre-heat the oven to 220°C.

Meanwhile gently cook the shallots and garlic in the butter for a couple of minutes, stirring every so often. Put the shallot and garlic mixture in a food processor with the breadcrumbs, lemon zest and parsley and season. Blend briefly so that all of the ingredients are well but loosely mixed.

Remove one half of the clam shell from each clam and lay the clams on a flat tray. Spoon the breadcrumb mixture into each clam shell then cook in the oven for about 10-12 minutes or until the breadcrumbs are golden. Serve immediately.

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