- Serves: 4
- Prep: 20 minutes
- Difficulty: Easy
750kg - 1kg palourde clams
4 tbsp unsalted butter
2 tablespoons olive oil
1 small-medium sized shallot chopped finely
2-3 large garlic cloves chopped finely
1 tsp red pepper flakes or crushed chillies (optional)
350ml white wine
juice of 1 lemon
small bunch of fresh parsley leaves, roughly chopped
Begin by heating a large skillet or frying pan with a lid over medium heat. Add the butter and olive oil and cook until the butter is almost fully melted.
Add the chopped shallots and cook for 2-3 minutes, sweat the shallots in the butter until very sweet without browning. Add in the garlic and red pepper/chilli flakes and cook for another 1-2 minutes, stirring everything together.
Pour in white wine and add in the clams. Give everyone one good stir and cover pan with a lid. Cook clams until they all open, about 7-9 minutes.
Once done, turn off heat and add lemon juice and fresh herbs. Give everything one more good stir and serve with crusty bread.