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.
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
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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.
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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.
Nutritional Information
- Kcals 752
- Fat 44.7g
- Saturates 26.6g
- Carbs 44.2g
- Sugars 3g
- Fibre 3.7g
- Protein 40.5g
- Salt 4.6g
