Clams with zucchini, cherry tomatoes and white wine recipe
Clams are quite popular now in restaurants and also are becoming very to find in your local fish shop as there are many companies putting out live bagged clams that simply need to be cooked. This, for us cooks and chefs makes it so easy to throw together a delicious pasta sauce or side dish without having to do the cleaning, purging etc. In this recipe I have used the New Zealand Cloudy Bay clams which are internationally sustainable so you know that you are supporting local fisheries. You can pick these up at your local seafood store or ask them to get them in for you. They are ready to cook, deliciously tender and a great size for any kind of recipe.
- ¼ cup olive oil
- 2 green zucchini sliced into rounds
- 1 kg Cloudy Bay clams
- 1 cup good quality white wine like Sauvignon blanc/ Semillon
- 1 tblsp olive oil extra
- 3 cloves of garlic, sliced
- 100g cherry tomatoes
- Handful of flat leaf parsley, leaves picked
- Zest of 1 lemon
- Salt and freshly ground pepper
Heat the olive oil in a heavy based frypan over a moderate temperature and fry the zucchini slices in batches until golden brown on both sides, approximately 2 minutes per side. Sit the aside on paper towel.
Turn off the heat and scoop out the clams reserving the remaining liquid. Allow the clams to cool before removing the meat, discard the shells and strain the remaining liquid through a fine strainer.
Place the fried zucchini, and clams into the pan tossing them gently to cover with the sauce. Remove the pan from the heat, toss in the parsley and the lemon zest and serve with pasta, crusty bread or as a side dish.