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Garlic infused clams

Recipe by Tobie Puttock

A quick and easy starter.

  • 1kg fresh clams or vongole, washed
  • 50 ml extra virgin olive oil
  • 4 cloves of garlic, peeled and finely minced
  • 1-2 small red chillis, finely minced
  • 50ml chardonnay or other white wine
  • Small bunch of parsley, washed and roughly chopped
  • Crusty bread for serving
  • Cracked pepper
  1. Finely slice the garlic and chilli.
  2. Heat the oil, garlic and the chilli over a medium heat in a pot (with a lid) large enough to easily hold all of the clams for around five minutes. As the garlic starts to sizzle, add the clams, increase the heat to high and stir with a wooden spoon to distribute the garlic and chilli.  Pop the lid on the pot.
  3. After a minute or two, lift the lid and splash in your wine and then put the lid back on for another minute.
  4. Once they have all opened stir through the parsley, season with cracked pepper and serve your garlic infused clams immediately with crusty bread.

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