Garlic chilli clams on sourdough toast
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 6 tbsp extra-virgin olive oil
- 3 slices parma ham, shredded
- 4 cloves garlic, sliced
- 1 red chilli, seeded and finely chopped
- 150ml white wine
- 500g clams, cleaned
- 4 thick slices sourdough, toasted
- ½ a small bunch flat-leaf parsley, finely chopped
- 1 lemon, wedged
Method
- STEP 1
Heat the olive oil in a lidded frying pan and fry the parma ham until crisp. Add the garlic and chilli, and gently fry for 3 minutes or until soft. Add the white wine and, once bubbling, add the clams, put on the lid and cook for 5-6 minutes, shaking the pan, until all of the clams are open.
- STEP 2
Put the sourdough toast onto plates and ladle over the clams and the garlicky dressing. Sprinkle with parsley and serve with a lemon wedge to squeeze over.
