John Myers
Spicy Clams
The perfect spicy clams recipe with a picture and simple step-by-step instructions.
- 500 g Clams, fresh or frozen
- 2 tablespoon Olive oil
- 1 small Onion, fresh and finely chopped
- 1 piece Celery, cut
- 2 piece Garlic, fresh and finely chopped
- 1 piece Ginger, about 5cm tuber, freshly grated
- 1 teaspoon Turmeric spice, ground
- 2 tablespoon Parsley, chopped
- 2 tablespoon Broth or white wine
- Salt and pepper to taste
- Briefly fry the onion, garlic, celery and ginger in a deep pan with the olive oil. Add the spices and parsley and simmer for about 5 minutes. Add the mussels, cook for about 2 minutes; Add the stock (or wine). Cook covered until all the mussels have opened, shaking the pan every now and then. All of this shouldn’t take more than 5 minutes. Season to taste with salt and pepper.
- Arrange in a bowl, sprinkle with extra parsley (or chopped celery leaves) and serve with the crispy baguette. Tip: I double the amount for the sauce, otherwise it won’t be enough for us to dip!
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