The juices from the clams cooked in white wine and soured cream are soaked up by the toasted sourdough, to make a heavenly lunch or impressive dinner party starter.
Instead of toast, try stirring clams through pasta in this elegant linguine dish.
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Ingredients
- 40g unsalted butter
- Olive oil for frying
- 4 shallots, finely sliced
- A few fresh thyme sprigs
- 2 garlic cloves, crushed
- 100ml dry white wine
- 100g spinach
- 1kg cleaned clams
- 3 tbsp soured cream
- 4 sourdough bread slices
- Large bunch fresh flatleaf parsley, roughly chopped
- Squeeze of lemon
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Method
- Melt the butter in a large frying pan with a glug of oil. Add the shallots and thyme, then fry over a low-medium heat for 20 minutes until the shallots have softened and lightly caramelised. Stir in the garlic and fry for the final 2 minutes.
- Turn up the heat to high, add the wine and simmer for 5 minutes. Add the spinach, clams and soured cream, then cook for 5 minutes, stirring occasionally, until the spinach wilts and the clams open.
- Toast the sourdough (halve if serving as a starter). Stir the parsley and lemon juice into the clam mixture, taste and season. Remove the thyme sprigs, then spoon the mixture evenly over the toast slices and serve straightaway.
Nutrition
- 333kcals Calories
- 15.9g (6.4g saturated) Fat
- 19g Protein
- 22.4g (3.5g sugars) Carbs
- 6g Fibre
- 3.3g Salt
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