Minoli De Silva's simple Christmas recipe for steamed clams in garlic butter and white wine sauce
Chef Minoli De Silva has shared the most simple way to elevate those clams you got for the Christmas table, with an easy recipe that will deliver restaurant-quality results in the form of steamed clams in a garlic butter and white wine sauce.
Watch the video above
Minoli De Silva's steamed clams in garlic butter and white wine sauce bring restaurant quality dishes to your Christmas table Nine
READ MORE: Secret ingredient that makes this the best Bloody Mary ever
To get started, you'll need the following ingredients:
- 60g unsalted butter
- three tablespoons extra virgin olive oil
- six cloves of garlic, thinly sliced
- two birds eye chillies
- two finely chopped anchovies
- a bunch of coriander
- add 150 ml of white wine - Minoli used Grant Burge Pearl Chardonnay from IGA Liquor
- 1/2 teaspoon of tomato paste
- 1/2 cup or 125 ml of chicken stock
- 1kg of cleaned clams
- a loaf of crusty bread
- lemon for garnish
READ MORE: British band 'robbed at gunpoint 10 minutes into US tour'
The secret ingredient is a bit of chardonnay. Nine
The first step to the delicious and quick dish is to make the garlic butter. Minoli says to get the pan on the heat and melt the butter before adding the olive oil, "because the olive oil makes sure that the butter doesn't burn."
When that begins sizzling, add the garlic and two birds eye chillies that are split open but remain connected at the top with the stem.
She also adds some anchovies for umami before tearing a bunch of coriander in half and adding the stalks to the butter for some flavour.
She lets that fry off before "turning the heat up nice and hot" and adding the Grant Burge Pearl Chardonnay, "because I want that alcohol to cook off."
She then went in with a surprising ingredient - a smidge of tomato paste. "This will just help give it a little bit of depth," she says.
Minoli then added in some chicken stock for more flavour and let it combine before removing the coriander stalks and finally adding the star of the show – the clams.
READ MORE: Ingredient hidden in this delicious dish might shock you
Adding tomato paste can enhance the flavour. Nine
She gave them a little bit of a stir before covering the pot with a lid and waiting until the clams opened up, after which she immediately took it off the heat.
As you wait for the clams to open up, you can break up a loaf of crusty bread into pieces and drizzle generously with olive oil before popping them in the oven to toast, as per Minoli's recommendation.
"I am a big fan of olive oil and bread in the oven, so be generous," she said.
READ MORE: How a bag of frozen peas could save your dog's life
"What more could you want?" Nine
Take some time to gather your garnishes, chopping up some of the coriander leaves that you set aside earlier to sprinkle on top of the dish and adding a wedge of lemon.
At this point you can plate the dish with ease, nestling in the bread in the side to mop up that delicious sauce.
"There, my friends, is a restaurant quality clam dish using gorgeous Chardonnay and keeping things simple – what more could you want?
"You know, cooking doesn't have to be hard. Try this at home!"
This article was produced in conjunction with IGA Liquor.
FOLLOW US ON WHATSAPP HERE: Stay across all the latest in celebrity, lifestyle and opinion via our WhatsApp channel. No comments, no algorithm and nobody can see your private details.
