STEAMED SURF CLAMS WITH SPICY SAUSAGE & PEAS
THE CHEF - ANTHONY MACNAMARA
Popular English Chef Anthony is back in Series II, with more recipes all dealing with fish and shellfish caught off Great Barrier Island.
A keen fisher Anthony jumped at the chance to come out fishing with Clarke, cooking the catch each night.
Anthony runs his own catering company on Waiheke Island called Luxe Waiheke.
THE RECIPE: STEAMED SURF CLAMS WITH SPICY SAUSAGE & PEAS
(serves 2 guests)
1 spicy sausage such as chorizo
2 large handfuls of surf clams
200 ml white wine
100g fresh peas
A handful of soft herbs such as chives, parsley or chervil
Clean your clams by soaking them in a bucket of seawater overnight, this will make them spit out any sand or grit that might be inside.
When you’re ready to eat, dice the sausage and warm it in a large sauce pan with a tight fitting lid, the bright red oil will begin to run from the sausage.
When the pan is hot and the sausage begins to sizzle and fry, add the clams, quickly followed by the white wine.
Quickly close the lid of pan, trapping in all the steam and cook the clams like this for three or four minutes.
Give the pan a good shake and check to see if all of the clams have opened.
When they have, throw the peas and soft herbs into the pan and cook for a further thirty seconds; just long enough for the peas to warm through.
Serve with plenty of crusty bread on the side to mop up all the juices.
* This recipe would work just as well with pipis, tuatuas or mussels.