Baked clams

Baked clams with roasted sweet shallots & fennel

White wine, parsley & lemon

Baked clams

1 hr 10 mins

Not Too Tricky

serves 6

About the recipe

This simple dish can be served at the table straight from the pan. Always opt for sustainably sourced and MSC-approved seafood.


nutrition per serving

269

Calories


11g

Fat


1.4g

Saturates


3.7g

Sugars


0.3g

Salt


24.4g

Protein


8.6g

Carbs


1g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Abi Fawcett

Ingredients

20 round shallots

1 large bulb of fennel

1 teaspoon fennel seeds

1 teaspoon dried chilli flakes

olive oil

1.8kg large Italian clams, from sustainable sources

300ml Gavi or other Italian white wine

1 bunch of fresh flat-leaf parsley (30g)

1 lemon

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Halve the unpeeled shallots and place cut-side-up in a large roasting tray. Trim the fennel, slice into 2cm wedges and add to the tray.
  3. Using a pestle and mortar, bash the fennel seeds and chilli flakes, then sprinkle over the shallots. Drizzle over 4 tablespoons of oil, season and bake in the oven for 20 to 25 minutes, or until the shallots are golden and coming away from their skins.
  4. Wash the clams under cold running water, scrubbing the shells and pulling off any seaweed stuck to them. Make sure they are all tightly closed – tap any open ones, and if they don’t close, discard.
  5. Remove the shallots and fennel from the oven and turn up the oven to full whack. Remove the shallots and fennel to a plate, taking care to leave all the lovely juices in the tray. Remove and discard the skins from the shallots, then set aside until needed.
  6. Add the clams to the tray of juices and pour over the wine. Pick and finely chop the parsley, finely grate the lemon zest, and mix most of it through.
  7. Halve the lemon, rub with oil and pop in the pan, then cover the dish with tin foil and bake for 12 to 15 minutes, or until the clams have opened (discard any that have not).
  8. Sprinkle the remaining lemon zest and parsley over the dish and gently fold everything through the lovely cooking juices. Serve with glasses of chilled Italian wine and crusty bread.

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