Garlic chilli clams on sourdough toast
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 6 tbsp extra-virgin olive oil
- 3 slices parma hamshredded
- 4 cloves garlicsliced
- 1 red chilliseeded and finely chopped
- 150ml white wine
- 500g clamscleaned
- 4 thick slices sourdoughtoasted
- ½ a small bunch flat-leaf parsleyfinely chopped
- 1 lemonwedged
Nutrition: per serving
- kcal401low
- fat19.7g
- saturates3.2g
- carbs30.9g
- sugars2.7g
- fibre1.9g
- protein17.9g
- salt2.2g
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.
