“As the sunlight turned red in the west they ate a brief meal of clams in cream and white wine, seated at the outdoor table while the dog slept nearby…”
– Barra Road Books
For this dish I’ve used pipi clams, but you can use whatever is available in your region.
(This recipe uses Australian Standard Measurements)
- 1/2 a large Brown Onion
- 1 stalk Celery
- 2 cloves Garlic
- 5 dried Sage leaves (fewer if fresh)
- 3 tsp Butter
- 419g Clams
- 1/2 cup dry White Wine
- 1 cup Chicken Stock
- 1 cup Cream
- 1 Tbsp grated Parmesan Cheese
- Salt and Pepper to taste
- Parsley to garnish
- Finely dice onions, celery, and garlic.
- Chop sage and set aside.
- Melt the butter in a medium sized saucepan over a medium heat.
- Add diced vegetables to pan and saute until softened but not browned.
- Add clams to the pan, followed by the wine and stock. Put the lid on and leave to cook undisturbed.
- Check after 3-5 minutes. If using fresh clams ensure all of them have opened in the steam. Any unopened should be discarded.
- Add sage.
- Slowly add the cream, stirring a little bit in at a time and letting the broth’s temperature settle in between additions to prevent breaking.
- Once all of the cream is stirred through add the Parmesan cheese. I usually grate it directly into the pot.
- Add salt and pepper to taste, bearing in mind that more can be added at the table.
- Let the broth come up to a slow boil and leave for 1-2 minutes for the flavours to fully infuse.
- Serve into large bowls, and garnish with chopped parsley.
Serve with rounds of fresh baguette and a glass of white wine.