Add the clams to a large bowl and cover with cold water.
Add the oil and the palm oil (or ghee/butter) to the S4 saute pan and place on a medium heat. Once melted, add the garlic, romano pepper, both chillies and 1 tsp fine salt to the pan. Gently fry for 5 minutes, stirring often, until the peppers are beginning to soften and the garlic is fragrant. You don’t want the garlic to brown, so turn the heat down if necessary.
Add the tomatoes, tomato paste and paprika. Stir-fry for 2 minutes, then stir in the coconut milk and simmer for 3 minutes. Add the clams to the pan in a single layer. Cover with a lid and turn the heat all the way down. Cook for 4-5 mins, or until all the shells have opened.
Mix together all the ingredients for the salsa. Discard the scotch bonnet (squeeze it into the sauce first if you like heat). Squeeze over plenty of lime juice. Stir in the chilli paste, if using.
Spoon over the salsa and serve.
Recipe
- 1kg clams
- 1 tbsp olive oil
- 50g unrefined sustainable red palm oil (see p.000 for alternatives)
- 4 garlic cloves, very finely chopped (not crushed!)
- 1 yellow (or red) romano pepper, chopped into 1cm pieces (120g)
- 1 green chilli, finely chopped (deseeded if you like)
- 1 scotch bonnet chilli, whole and unpunctured (optional)
- 150g sweet, ripe cherry tomatoes, halved
- 2 tsp tomato paste
- 1¼ tsp smoked paprika
- 1 x 400g tin full-fat coconut milk (at least 70% coconut extract)
- 5g coriander, roughly chopped
- 10g spring onions, finely chopped
- 2 limes, halved
- 2 tsp Calabrian chilli paste, optional
Salsa
- 10g white onion, finely chopped
- 5g chives, finely chopped
- 5g coriander, finely chopped
- 3 tbsp olive oil
- 1/8th tsp fine salt
Method
Add the clams to a large bowl and cover with cold water.
Add the oil and the palm oil (or ghee/butter) to the S4 saute pan and place on a medium heat. Once melted, add the garlic, romano pepper, both chillies and 1 tsp fine salt to the pan. Gently fry for 5 minutes, stirring often, until the peppers are beginning to soften and the garlic is fragrant. You don’t want the garlic to brown, so turn the heat down if necessary.
Add the tomatoes, tomato paste and paprika. Stir-fry for 2 minutes, then stir in the coconut milk and simmer for 3 minutes. Add the clams to the pan in a single layer. Cover with a lid and turn the heat all the way down. Cook for 4-5 mins, or until all the shells have opened.
Mix together all the ingredients for the salsa. Discard the scotch bonnet (squeeze it into the sauce first if you like heat). Squeeze over plenty of lime juice. Stir in the chilli paste, if using.
Spoon over the salsa and serve.
