Clams with garlic, tomato & salami

Steaming hot, aromatic clams served with fresh, crusty bread makes for a comforting and chic mid week meal.

  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
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Clams with garlic, tomato & salami


  • 1 tablespoon extra virgin olive oil
  • 120 gram cacciatore salami, diced
  • 3 shallots, sliced
  • 2 clove garlic, crushed
  • 150 millilitre dry white wine
  • 1 kilogram clams, soaked in cold water for 15 minutes (see tip)
  • 4 very ripe vine-ripened tomatoes, diced
  • 1 teaspoon tomato paste
  • 1 cup firmly packed flat-leaf parsley or basil, torn
  • crusty white bread, to serve


  • 1
    Heat a large saucepan over medium-high heat, add olive oil, salami, shallots and garlic and stir until tender (4-6 minutes).
  • 2
    Add wine and reduce by half (1 minute), then add clams, tomatoes and paste, cover with a lid and shake pan occasionally until clams open (3-5 minutes).
  • 3
    Stir in flat-leaf parsley or basil and serve with crusty bread on the side.


If clams are packaged and pre-washed there is no need to soak them; just rinse.

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