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Palourde Clams with White Wine and Lemon Balm
Palourde Clams with White Wine and Lemon Balm
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Feeds 2 - 3 people 
Prep time 5m
Cook time 5m
Description
Palourde clams are some of the finest shellfish money can buy, with a very sweet flavour and plump meat. They are delicious in a spaghetti vongole or simply steamed with white wine or sake. We have garnished them with fragrant lemon balm, which adds a beautiful citrus flavour to the dish and looks very attractive.
- 1kg Palourde clams
- 2 banana shallots, finely chopped
- 2 cloves garlic, finely sliced
- 1 teaspoon chilli flakes, or to taste
- 100ml white wine
- Lemon balm
- Sourdough or other bread, to serve
- Heat a good splash of olive oil in a pan and gently cook the shallots for a few minutes.
- Add the garlic and cook for a minute or so, stirring. Add the chilli flakes and clams.
- Turn up the heat, then add the white wine. Put the lid on and steam until the clams are open - a few minutes.
- Serve in a bowl with plenty of their juices. Garnish with lemon balm.
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Ingredients you will need
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Palourde Clams, Fresh, 1kg£27.95Palourdes or carpet shell are considered to be one of finest varieties of clams. Once washed and scrubbed, these palourdes can be used in classic dishes such as linguine alle vongole and clam chowder. They can also be served raw like oysters with a twist of fresh lime and a dash of hot sauce. -
Lemon Balm Micro, 30g£4.95Indulge your senses in the delightful world of lemon balm, a charming micro herb that dances within the mint family with a unique twist. Unlike its minty relatives, lemon balm boasts a lemony flavour and fragrance that evokes memories of zesty lemon sherbet. This tiny wonder is a culinary gem that t...
