By Jane Curran
Clams are the perfect speedy supper, and are so versatile that you could never possibly be bored of them. They’re the ideal mix of quick and impressive so make a lovely dish to serve up to friends and family as a dinner party treat.
Just like mussels they’re somehow tastier when you eat them with your fingers, and are served with crusty bread for dunking in the juice. If you're having trouble with a particular clam you can use an empty shell as a mini set of tongs, too, if you can’t manage to get one out of its shell.
Before you cook your clams just make sure that they’re clean and free from sand or grit and that they’re tightly closed. They should close up if you give the dish they’re in a sharp tap. And like lots of shellfish, after cooking any that haven’t opened should also be avoided.
The broth that comes off of these beautiful clams tastes amazing, and can be used as a base for an Asian-inspired seafood noodle soup if you don’t get through it all with your clams. Now, all that's left is to make your garlic and ginger steamed clams. There's just one step, so this won't take long...
HOW TO MAKE CLAMS WITH GINGER AND GARLIC
- Melt the butter in a large sauté pan. Gently cook the ginger and garlic until softened, about 5 minutes. Now add the clams, stir well then add the white wine. Bring to the boil then simmer until all the shells have opened. Discard any broken or unopened clams, stir in the parsley and serve.
- 10g fresh butter
- 5cm piece fresh ginger, peeled and grated
- 1 garlic clove, crushed or finely chopped
- 1kg fresh clams, cleaned
- 150ml dry white wine, dry sherry or vermouth
- 4tbsp chopped flat-leaf parsley
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