Ingredients
| 4 tablespoons ’nduja | |
| 50g butter | |
| olive oil | |
| 3 cloves garlic, finely chopped | |
| 3 shallots, finely chopped | |
| fresh chilli, to taste | |
| 1½kg Cloudy Bay clams | |
| 150ml dry white wine | |
| 20g fresh chopped parsley |
Fresh, slightly spicy clams are here. The best of this dish is to clean the juices off your plate with a fresh focaccia – which is called scarpetta.
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Instructions
| 1. | Mix the ’nduja, butter and 10ml olive oil with a stick blender or mixer. Set aside. |
| 2. | Heat up a pan with olive oil, garlic, shallots and chilli. |
| 3. | Let the garlic take on a light colour before adding the clams and white wine. |
| 4. | Cover the pan with a lid and leave to simmer until the clams are open. |
| 5. | Add the ’nduja butter and and finish off with fresh parsley. |
Recipes & food styling Perrin Yates / Photography Tony Nyberg