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Clams in garlic butter with parsley soda bread

Name: Clams in garlic butter with parsley soda bread
Total time: 1 h
Ingredients: unsalted butter 100g; garlic 3 cloves, finely chopped; white wine a good splash; clams 1kg; flat-leaf parsley ½ a small bunch, roughly chopped; strong white bread flour 250g; wholegrain spelt flour 250g; flat-leaf parsley ½ a small bunch, finely chopped; bicarbonate of soda 1 tsp; sea salt 1 tsp; buttermilk 400ml

1 hour + cooling
serves 2
Easy

Clams are in season from September to April – this easy recipe pairs them with garlicky butter and homemade crusty soda bread

March 27, 2019 at 3:30 pm

Ingredients

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

SODA BREAD

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

Method

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.