Masterclass - Clams
Clams Two Ways! Clam Vongole hailing from Italy and Baked Clams hailing from Spain. James uses Palourde Clams which are native to the UK.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Oven
- Stove
- Pot
- Skillet
- Baking dish
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Mixing bowl
- Measuring spoon
- Microplane
- Serving platter
Ingredients
- 300g linguini
- 1 k clams
- 50ml olive oil
- 4 garlic cloves, crushed
- 100ml white wine
- 1 green chilli, diced
- 1 lemon, zested and juiced
- 1 small bunch parsley, chopped
- 300g grated tomato pulp
- 3 cloves garlic, sliced
- 100g chorizo, sliced
- 300g clams
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