Nici Wickes: Cloudy Bay Clams in tomato saffron broth
This is an adaptation of a recipe from Wither Hills chef Ross Harrison. The tomato broth is spiced beautifully and provides a wonderful backdrop for the ju
Keywords
- CloudyBay
- Clams
- NiciWickes
- Recipe
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Ingredients
- Few strands of saffron
- ½ tsp coriander Seeds
- 1 clove
- 2 black peppercorns
- 1 bay leaf
- 2 x 400g cans crushed tomatoes
- 200mls water
- 3 cloves garlic
- 2cm fresh ginger
- Few springs of coriander
- ¼ tsp sea salt
- 16 cloudy bay clams, rinsed well
- Spring onions to garnish
- Fresh coriander to garnish
- Pinch of nonami togarashi (or use chilli powder)
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