One-pan fish, clams and mussels with creamy peas
By Donal Skehan From Saturday Kitchen Method Preheat the oven to 140°C (120°C Fan/Gas Mark 1). Cook the fish: Heat oil in a lidded sauté pan over medium-high heat. Season fish and fry until golden …
Tag: clams
Sambal clams with coconut milk rice (Sambal lala)
By Julie Lin From Saturday Kitchen Ingredients For the sambal 20 dried red chillies 7 banana shallots, roughly chopped 15 garlic cloves, roughly chopped 3 red chillies, roughly chopped 3 lemongrass stalks, roughly chopped 1 heaped tbsp toasted belacan shrimp paste 2 tbsp palm …
Miso black cod with clams
By Matt Tebbutt From Saturday Kitchen Ingredients 4 tbsp white miso paste 1–2 tbsp soft brown sugar 100ml/3½fl oz sake 50ml/2fl oz mirin 2 cod fillets (about 300g/10½oz each), skin on and pin bones removed 2 tbsp vegetable oil 1 piece kombu …
Linguine and clams with fennel and orange salad
By Gennaro Contaldo From Saturday Kitchen Ingredients For the salad 1 fennel bulb, thinly sliced and green fronds reserved for garnish 1 orange, peeled and sliced 50g/1¾oz Taggiasca olives, stones removed and left whole 2 tbsp extra virgin olive oil ½ orange, …
Angela’s tapas – prawns, cod fritters, clams, padron peppers and chorizo
By Angela Hartnett From Saturday Kitchen Ingredients For the prawns 16 red carabinero prawns, head and shell on 4 tbsp olive oil For the salt cod fritters 200g/7oz cod fillet, skin on, pin bones removed 20g/¾oz rock salt, to cover 500ml/18fl …
Pan-fried hake with stewed artichokes and clams
By Omar Allibhoy From Saturday Kitchen Ingredients For the sauce 300ml/10fl oz fish stock pinch saffron 4 artichokes ½ lemon, juice only 2 tbsp extra virgin olive oil, plus extra for drizzling 1 Spanish onion, finely chopped 100g/3½oz smoked pancetta, in lardons 50g/1¾oz …
Spiced haddock with mussels and clams
By Cyrus Todiwala From Saturday Kitchen Ingredients For the garlic, chilli and cumin butter 2 heaped tbsp butter, softened 1 heaped tsp cumin seeds, finely chopped 1 fresh green chilli, finely chopped 2–3 garlic cloves, finely chopped For the haddock with mussels …
Razor clams with crisp pork belly, fennel and ginger
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork belly 500g/1lb 2oz piece rindless pork belly 2 tbsp salt 1 tsp coriander seeds ¼ bunch fresh thyme 2 bay leaves ½ tsp peppercorns 1 litre/1¾ pints duck fat For the razor …
Grilled red mullet with clams
By Matt Tebbutt From Saturday Kitchen Ingredients 1kg/2lb 4oz clams in shell 2 red mullet fillets, pin-boned and trimmed 2 tbsp toasted panko breadcrumbs 2 tsp finely chopped parsley 1 lemon, zest only 50g/1¾oz unsmoked pancetta, diced olive oil 1 onion, finely chopped 2 garlic cloves, finely …
Tandoori John Dory with steamed razor clams
By Asimakis Chaniotis From Saturday Kitchen Ingredients For the tandoori masala spice mix 50g/1¾oz cumin seeds 3 tsp coriander seeds 2 tsp cloves 2 cinnamon sticks 2 tsp ground ginger 2 tsp garlic granules 2 tsp red chilli powder 2 tsp ground turmeric 2 tsp mace 2 tsp salt For …
Razor clams with Old Winchester and pepper dulse
By Brad McDonald From Saturday Kitchen Ingredients 650g/1lb 7oz dried white beans (such as coco or cannellini), soaked overnight ½ carrot, peeled, halved lengthways ½ leek, trimmed, halved lengthways ½ onion, peeled, halved ½ celery stick 1 garlic clove 1 sprig thyme 1 tsp salt 265g/ /9oz …
Clams and scallops in a black bean sauce
By Ching-He Huang From Saturday Kitchen Ingredients For the jasmine rice 300g/10½oz jasmine rice, well rinsed 1 tsp hot vegetable stock For the clams and scallops 1 tbsp rapeseed oil 2 garlic cloves, crushed 2.5cm/1in fresh root ginger, peeled and grated 2 red chillies, …
Black cavatelli with clams, prawns and courgettes
By Jane Baxter From Saturday Kitchen For the pasta 300g/10½oz semolina, plus extra for dusting 1 tbsp squid ink 140ml/4½fl oz lukewarm water salt For the sauce 2 tbsp olive oil 1 small red onion, finely chopped 200g/7oz courgettes, …
Razor clams with jamón and cava vinaigrette and warm duck, pumpkin and pardina lentil salad
By Jose Pizarro From Saturday Kitchen Ingredients For the salad olive oil, for shallow frying knob of butter 700g/1lb 9oz pumpkin, peeled, deseeded and cut into small pieces 300g/10½oz Spanish pardina lentils ½ cinnamon stick 1 garlic clove, peeled 500ml/18fl oz chicken stock 2 duck breasts, skin …
Clams, crab, chorizo and chilli
A fabulous seafood platter with deep-fried soft shell crab, grilled razor clams and clams cooked white wine. By Matt Tebbutt From Saturday Kitchen Ingredients For the clams 1 tbsp olive oil 2 garlic cloves, grated …
Hake with mung kitchari and sake clams
By Nicole Pisani From Saturday Kitchen Ingredients For the mung kitchari 100g/3½oz green mung beans, washed and soaked overnight 1 tsp ground turmeric 1 tsp nori flakes ½ tsp ground ginger 25g/1oz butter 1 lemon, juice and zest 1 tbsp groundnut oil 6 curry leaves …
Steamed razor clams with bacon and chilli
By Matt Tebbutt From Saturday Kitchen Ingredients 4 tbsp olive oil 1 garlic clove, finely chopped ¼ fennel bulb, diced and a few fronds reserved and chopped 125ml/4fl oz dry white wine 50ml/2fl oz crème fraîche 2 unsmoked bacon slices, finely chopped 1 small green chilli, deseeded …