Name: Spiced Clams
Yield: Serves three to four
Cuisine: Spanish
Ingredients: 2 garlic cloves, finely chopped; 1 celery stick, sliced; 1 small onion, finely chopped; 5 ml/1 tsp ground turmeric; 1.5 ml/¼ tsp chilli powder; 30 ml/2 tbsp olive oil; 2.5 cm/1 in piece fresh root ginger, grated; salt and ground black pepper; 30 ml/2 tbsp dry white wine; 500 g/1¼ lb small clams, in the shell; 30 ml/2 tbsp chopped fresh parsley; fresh bread, to serve; celery leaves, to garnish

Preparation info

Serves
three to four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Spanish clams, especially in the North, are much larger than clams found elsewhere, and have more succulent bodies. This modern recipe uses Arab spicing to make a hot dip or sauce. Serve with plenty of fresh bread to mop up the delicious juices.

Ingredients

1 small onion, finely chopped
1 celery stick, sliced
2 garlic cloves, finely chopped
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Method

Place the onion, celery, garlic and ginger in a large pan, add the olive oil, spices and chopped parsley and stir-fry for about 5 minutes. Add the clams to the pan and cook for 2 minutes.