Hello Everyone! So I made these clams a while ago when I was still in Sydney; I was shopping around the Sydney Fish Markets one day with some friends and came across these lovely clams. I remember the lady who was assisting me as I was choosing the clams; I wanted to pick out the pretty looking ones, the ones that had nice brown and white patterns on their shells as opposed to the ones that we all white (which were the ones the lady was putting in the bag for me). When she wasn’t looking, I’d replace the ones she put in my bag for the ones I picked – I know, I’m insane. Anyway, so without the lady noticing what I did, I got about a dozen of the ones that I picked.
I think I was too excited to get home and start cooking with these clams that I completely forgot to shop for the extra ingredients to accompany the clams. Well, to be honest, I didn’t even have a dish in mind when I bought them; also, I was too lazy to go out again to buy more ingredients so I scavenged the fridge and pantry to see what I had to turn these clams into a delectable dish for dinner that night. I had an unopened bottle of white wine that I was definitely going to use for the clams, and then I kind of just envisioned garlic butter clams when I saw the butter in the fridge, and onions and garlic in the pantry. I even had a small bunch of afro parsley to decorate and add some green to the dish. In the end, I had everything that I needed which made me even happier.
I’m about to go off on a slight tangent here so if you do not wish to read this non-related part, you can skip ahead 🙂 Anyway, I was just about to say Wow, I actually wrote quite a bit today considering I’m not well today (you can read more about it below after the recipe). My brain is a little bit all over the place now as it’s difficult for me to concentrate on writing when I’m feeling sick. But yes, I guess the whole point of this paragraph is me realising that I’ve written a fair amount even though I keep writing and stopping every 5 minutes.
PREP TIME 5 MINS | COOKING TIME 6-8 MINS | SERVES 2
- 1 dozen flame clams, washed and cleaned
- 1/4 cup white wine
- 3-4 garlic cloves, minced
- 1 medium-sized brown onion, diced
- 3 heaped tbsp unsalted butter
- Bunch of afro parsley
- Pinch of sea salt
- Heat a medium-sized frying pan (preferably with a lid) over medium-high. Melt the butter and then sauté the garlic in the butter until fragrant. Add in the onions and cook until soft, about 2 minutes.
- Once cooked, add in the white wine with a pinch of sea salt and leave to cook for about 2-3 minutes, allowing the alcohol to evaporate a bit from the sauce.
- Add in your clams and cover your frying pan with the lid to allow the flame clams to steam-cook for about 3-4 minutes.
- Transfer to a serving dish and garnish with a bit of afro parsley. Serve immediately and enjoy!
– Ally xx
ps: I actually had this written out at the beginning of the blog post, but I thought it was a bit dismal to begin with so if you’ve made it all the way to the end of the post, here’s a little story for you. I’m feeling a little bit under the weather today; I could sense a sore throat coming down on me last night before I went to bed and then woke up this morning not feeling too well. Let’s just say that have a terrible and painful cough that has somehow disabled me from speaking. I took what was supposed to be a 10-15 minute turned 1 hour nap and woke up slightly feverish. I only know it going to get worse from here and I know that because what I have now is just the starting point of a full blown sickness that is to last for another couple of days, probably all the way to the weekend *sad face* Hope everyone is having a better start to the week than I am and see you’ll again with another post on Thursday!