Clam salad with pink grapefruit and coriander

Clam salad with pink grapefruit and coriander

By
From
Hungry For That
Serves
2
Photographer
Lauren Bamford

I love any food that you have to eat with your hands. Use the clam shells to scoop up a little potato, chilli and grapefruit.

Ingredients

Quantity Ingredient
1 potato, diced into 1 cm cubes
3 garlic cloves, thinly sliced
3 tablespoons olive oil
1kg clams
1 ruby grapefruit, pith removed and cut into segments
handful coriander leaves, chopped
freshly ground black pepper
bird’s eye chilli, thinly sliced, to serve (optional)

Method

  1. In a small saucepan of water over a medium heat, boil the potato for 7–8 minutes, or until tender. Drain the potato.
  2. In a frying pan over a low–medium heat, gently soften the garlic in the olive oil. Add the potatoes and clams and toss them through the garlic. Cook for about 7–10 minutes, or until all the clams have opened. Discard any unopened clams.
  3. Transfer the salad to a serving platter and spoon over 4–5 tablespoons of the cooking liquid from the pan. Top with the ruby grapefruit, coriander, a crack of black pepper and the sliced chilli, if using.
Tags:
American
foodtruck
food-truck
food
truck
party
entertaining
Mexican
Hungry
for
That
Raph
Rashid
Beatbox
Taco Truck
All Day Donuts
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