Clams with Coriander, Garlic and Lemon
New Zealand little neck or diamond clams are so sweet and succulent. This is an easy dish to cook then take the pan straight to the table and let everyone help themselves. Alternatively serve as a canapé. Simply tip them onto a platter (without the liquor), sprinkle with more coriander and garnish with lemon wedges. Be sure to provide a dish for the empty shells.
- 1 kilo small clams, well washed under cold running water
- 2 tablespoons olive oil
- 2 thin slices of lemon
- 2 cloves garlic, chopped
- 1-2 pinches of hot smoked paprika
- juice of 1 lemon
- sea salt and pepper
- fresh coriander leaves, roughly chopped
Heat the olive oil in the deep pan and the two slices of lemon and the chopped garlic. Sauté until the lemon is soft and the garlic is aromatic. Add a pinch or two of hot smoked paprika and cook for a few seconds more. Add the clams and the lemon juice. Season well with salt and pepper then turn up the heat and cover. Shake the pan from time to time and when all the clams have opened add a handful of chopped coriander leaves and toss again.
Serve with good bread to soak up the liquor.
2012 Catalina Sounds