Steamed Surf Clams With Spicy Sausage & Peas

Ingredients

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

Method

  1. 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.
  2. 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.
  3. When the pan is hot and the sausage begins to sizzle and fry, add the clams, quickly followed by the white wine.
  4. Quickly close the lid of pan, trapping in all the steam and cook the clams like this for three or four minutes.
  5. Give the pan a good shake and check to see if all of the clams have opened.
  6. 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.
* This recipe would work just as well with pipis, tuatuas or mussels.

Plating Up

Serve with plenty of crusty bread on the side to mop up all the juices!

Chef Anthony McNamara

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.

Wine Match

Peter Yealands Rose 2018
This pretty light peach coloured rosé has an enticing bouquet of pomegranate, fresh strawberries and honeysuckle.  A juicy, rich palate with warming flavours of strawberry shortcake, which is given focus and length by well-balanced acidity. This rosé is vegan friendly and award winning, having won silver at both the International Wine & Spirit Competition 2018 and the NZ Wine of the Year Awards 2018.