Sautéed clams with garlic, lemon & parsley

Sautéed clams with garlic, lemon & parsley

At the table

By
From
Basque
Serves
4
Photographer
Laura Edwards

Clams are popular all over the world as they are so versatile. When you are planning to cook for more than a couple of people, this is something that you must consider; ingredients and dishes your friends will love but are also quick to prepare, so that you don’t spend the whole time at the stove.

You can boil some pasta with this for a really easy lunch, and add some chilli for an extra kick.

Ingredients

Quantity Ingredient
olive oil
3 fat garlic cloves, peeled and finely sliced
1 lemon, half finely sliced, half juiced
1kg fresh palourde clams, cleaned
few sprigs thyme, leaves stripped
handful finely chopped flat-leaf parsley

Method

  1. Heat a little oil in a deep heavy-based stockpot. Fry the garlic and lemon slices for 30 seconds, then increase the heat to high, tip in all the clams and cover with a lid. Cook for 2–3 minutes, shaking the pan occasionally, until the clams have all opened (discard any that refuse to open).
  2. Add the lemon juice and herbs and serve with lots of crusty bread to mop up the juices.
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