Single Recipe Style 4 Example 2

Baked clams with roasted sweet shallots

Baked clams with roasted sweet shallots

December 6, 2018
This simple dish can be served at the table straight from the pan. Always opt for sustainably sourced and MSC-approved seafood. Delicious!
Category Dinner Seafood
Cuisine Mexican
Skill Level Easy
Cooking Method Baking Grilling
Yields 6 Servings
Prep 10 mins
Cook 60 mins
Ready-in 70 mins

Ingredients

20 round shallots
1 large bulb of fennel
1 teaspoon fennel seeds
1 teaspoon dried chilli flakes
olive oil
1.8 kg large Italian clams , from sustainable sources
300 ml Gavi , or other Italian white wine
1 bunch of fresh flat-leaf parsley , (30g)
1 lemon

Instructions

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Halve the unpeeled shallots and place cut-side-up in a large roasting tray. Trim the fennel, slice into 2cm wedges and add to the tray.
  3. Using a pestle and mortar, bash the fennel seeds and chilli flakes, then sprinkle over the shallots. Drizzle over 4 tablespoons of oil, season and bake in the oven for 20 to 25 minutes, or until the shallots are golden and coming away from their skins.
  4. Wash the clams under cold running water, scrubbing the shells and pulling off any seaweed stuck to them. Make sure they are all tightly closed – tap any open ones, and if they don’t close, discard.
  5. Remove the shallots and fennel from the oven and turn up the oven to full whack. Remove the shallots and fennel to a plate, taking care to leave all the lovely juices in the tray. Remove and discard the skins from the shallots, then set aside until needed.
  6. Add the clams to the tray of juices and pour over the wine. Pick and finely chop the parsley, finely grate the lemon zest, and mix most of it through.

Additional Notes

This simple dish can be served at the table straight from the pan. Always opt for sustainably sourced and MSC-approved seafood. Delicious!

Recipe Ratings

Rated 4/5 based on 1 customer reviews
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