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light-meals

‘Nduja Clams & Tomato Sourdough

Quick meal to serve as a starter to light meal.

30 2
‘Nduja Clams & Tomato Sourdough | DonalSkehan.com, Quick meal to serve as a starter to light meal.

light-meals

‘Nduja Clams & Tomato Sourdough

Quick meal to serve as a starter to light meal.

Saturday, July 8, 2017
US / METRIC

500g clams

100g ‘nduja

1 tbsp rapeseed oil

1 large shallot finely chopped

200ml cider or dry white wine

3 tbsp double cream

A good handful flat leaf parsley, finely chopped

For the tomato toasts:

4 slices sourdough bread, toasted

1 clove garlic, peeled

1 ripe beef tomato, sliced in half

150g ‘nduja Extra virgin olive oil

18oz clams

3.5oz ‘nduja

1 tbsp rapeseed oil

1 large shallot finely chopped

7fl oz cider or dry white wine

3 tbsp double cream

A good handful flat leaf parsley, finely chopped

For the tomato toasts:

4 slices sourdough bread, toasted

1 clove garlic, peeled

1 ripe beef tomato, sliced in half

5oz ‘nduja Extra virgin olive oil

Large saucepan

Slotted spoon

 

30mins
Serves 2

Speciality food stores is most likely the best spot to track down ‘nduja and it is worth the effort. When preparing clams, tap open ones against a work surface and discard any that don’t close or have cracked shells. Leave to sit in a bowl of cold salted water for at least 20 minutes before cooking to purge any sand or grit that remains.

Place a large saucepan over a medium heat and add the nduja, broken in to small chunks. Fry until golden and the red oils are released.
Add the butter, shallot and garlic and fry for 2–3 minutes, until the shallot is tender. Pour in the cider or wine and bring to the boil.

TOP TIP

Discard any clams with broken shells and any that refuse to close when tapped.
Add the clams to the cooking liquor, cover with a lid, and allow to steam for 4-5 minutes, or until the shells open completely, shaking once or twice during cooking.
Once cooked, using a slotted spoon transfer the clams to a serving bowl. Stir the cream and parsley in to the pot and season to taste. Pour the cooking juices over the clams and serve.
Brush each sourdough toast with the garlic clove, rub vigourously with the exposed tomato halves and spread with ‘nduja. Drizzle generously with extra virgin olive oil and season with salt.
Serve the clams with the tomato toasts to mop up the sauce.
30mins
Serves 2

Ingredients
US / METRIC

500g clams

100g ‘nduja

1 tbsp rapeseed oil

1 large shallot finely chopped

200ml cider or dry white wine

3 tbsp double cream

A good handful flat leaf parsley, finely chopped

For the tomato toasts:

4 slices sourdough bread, toasted

1 clove garlic, peeled

1 ripe beef tomato, sliced in half

150g ‘nduja Extra virgin olive oil

18oz clams

3.5oz ‘nduja

1 tbsp rapeseed oil

1 large shallot finely chopped

7fl oz cider or dry white wine

3 tbsp double cream

A good handful flat leaf parsley, finely chopped

For the tomato toasts:

4 slices sourdough bread, toasted

1 clove garlic, peeled

1 ripe beef tomato, sliced in half

5oz ‘nduja Extra virgin olive oil

You'll Need

Large saucepan

Slotted spoon

 

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