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Recipe

Clams steamed with sweetcorn, cider and soy

Luca Villari presents an exciting seafood dish that will definitely float your boat

Feb 28, 2013 1:00pm
  • 20 mins cooking
  • Serves 4
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Ingredients

  • 30 gram butter
  • 1/2 cup onion, chopped
  • 100 gram chorizo, cut into small dice
  • 1 cobcorn kernels, or substitute 1 cup tinned kernels
  • 1.2 kilogram clams, rinsed under cold water for 10 minutes
  • 1/2 cup cider
  • 1/2 cup cream
  • 2 tablespoon soy sauce
  • 2 spring onions, thinly sliced

Method

  • 1
    Melt butter in a large pot, add onion and chorizo. Cook on medium heat for 5 minutes, stirring as you go. Fold in the kernels and remove from heat.
  • 2
    Drain the cleaned clams and place into another large pot. Add the cider and bring to the boil. Cover with lid and steam for 4-5 minutes or until clams just open (discard any that don’t open). Drain clams in a colander and reserve the cooking liquid. Strain liquid through a fine sieve.
  • 3
    Place the pot of onion mixture back on the element, cook on a medium heat for 2 minutes then add the cream, soy sauce and cooking liquid. Reduce by half then season with salt and pepper to taste. Toss in the clams and mix well.
  • 4
    Ladle into dishes, garnish with spring onion and serve alongside some slices of toasted ciabatta (optional).

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