Try this recipe for clams in garlic butter with parsley soda bread, then also check out our clam linguine and classic soda bread.


  • 100g unsalted butter
  • 3 cloves garlic, finely chopped
  • a good splash white wine
  • 1kg clams
  • ½ a small bunch flat-leaf parsley, roughly chopped


  • 250g strong white bread flour
  • 250g wholegrain spelt flour
  • ½ a small bunch flat-leaf parsley, finely chopped
  • 1 tsp bicarbonate of soda
  • 1 tsp sea salt
  • 400ml buttermilk


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. For the bread, mix together the flours, parsley, bicarb and salt in a large bowl, then stir in the buttermilk to form a dough. Shape into a round and put onto a baking-paper-lined tray. Lightly flour a large knife and use it to push a deep cross into the top of the dough. Bake in the oven for 35-40 minutes or until dark and crusty. It should feel hollow when tapped on the bottom. Cool on a wire rack until warm.

  • STEP 2

    Melt the butter in a large lidded pan and cook the garlic for 2 minutes, then tip in the wine and clams, put on the lid, and cook for 2-3 minutes, shaking the pan every now and again until all the clams have opened. Stir in the parsley, then tip into bowls and serve with the warm soda bread.


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