Ingredients
| 2 white onions, finely diced | |
| 2 garlic cloves, crushed | |
| butter, for frying | |
| ¼ head celery, finely diced | |
| 1 carrot, finely diced | |
| 1 tablespoon dried turmeric (curcuma) | |
| 1 tablespoon grated ginger | |
| 500ml white wine | |
| 1kg clams | |
| 1 teaspoon sesame oil |
Instructions
| 1. | Fry the onion and garlic in butter on a medium-high heat. |
| 2. | After a few minutes add the celery, carrot, turmeric and grated ginger. |
| 3. | Add the white wine and cook for 5 minutes, covered with a lid. |
| 4. | Wash the clams in water and then add them to the pan. |
| 5. | Cook until the clams begin to open. |
| 6. | Serve the clams in a bowl with the broth. |
| 7. | Drizzle sesame oil on top. |
Food Marc de Passorio Photography Jason Creaghan
Leave a Reply