Clams in garlic butter with parsley soda bread
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 2
Skip to ingredients
- 100g unsalted butter
- 3 cloves garlicfinely chopped
- a good splash white wine
- 1kg clams
- ½ a small bunch flat-leaf parsleyroughly chopped
SODA BREAD
- 250g strong white bread flour
- 250g wholegrain spelt flour
- ½ a small bunch flat-leaf parsleyfinely chopped
- 1 tsp bicarbonate of soda
- 1 tsp sea salt
- 400ml buttermilk
Nutrition: per serving
- kcal752
- fat44.7g
- saturates26.6g
- carbs44.2g
- sugars3g
- fibre3.7g
- protein40.5g
- salt4.6g
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.
