Lemon, parsley and spinach clams on toast
- February 2017
- Serves 4 as a starter (2 as a main)
- Hands-on time 30 min
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.
- 15.9g (6.4g saturated)
- 22.4g (3.5g sugars)
What to look for when you buy: the shells can be open or closed, but when you tap them on a hard surface there should be some movement to show the clams are alive. Ask your fishmonger when they were caught and make sure the shells aren’t damaged or broken.
To clean and prepare fresh clams: discard any with broken shells. Half an hour before you want to start cooking, fill a clean sink with enough very cold water to cover the clams, then add 4-5 tbsp salt – it should taste as salty as the sea. Leave the clams to soak for 30 minutes. This will help clean out any sand or grit that’s lurking inside the shells.
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