Native Australian flavours mix here with a creamy white wine sauce for citrusy, tender clams.
- small handful lemon myrtle leaves
- 2 tbsp salt
- 1.5 kg clams, soaked in cold water overnight to purge them of any sand or grit, then drained and rinsed
- 50 g butter
- 1 tsp olive oil
- 2 golden French shallots, finely chopped
- 3 garlic cloves, minced
- 500 ml (2 cups) pouring cream
- 250 ml (1 cup) dry white wine
- ½ bunch parsley, finely chopped
- ¼ bunch chives, finely sliced
- squeeze of lemon juice
- crusty bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Begin this recipe the day before.
1. Half fill the bottom of a steamer with water and add the salt and lemon myrtle leaves. Bring to the boil. Place the clams in a steamer basket, cover and steam over the boiling water just until they open. Remove and set aside.
2. Meanwhile, place the butter and olive oil in a large, deep frying pan over medium heat. Add the shallots and cook for 2-3 minutes or until translucent. Add the garlic and cook for another 2 minutes or until fragrant. Add the cream and bring to the boil, then reduce the heat to low. Add the wine, parsley and chives and simmer for 5 minutes or until the wine has cooked out. Add the clams and lemon juice, toss to combine well, then serve immediately with crusty bread.
Catch Mark Olive in the second season of On Country Kitchen, Wednesdays 7:30 on NITV from 23 October to 18 December, or on SBS On Demand.