Clams Galacia

Clams, Cognac and flames – what else do you need??? This is a stunning way to get the most out of your shellfish… If you can’t stand the heat stay outta the kitchen!!

Prep Time: 5 minutes

Cook time: 15 minutes

Serves: 4


glug of good olive oil
6 cloves garlic, crushed
1 onion, thinly sliced
2 tbsp tomato puree
12 clams per person
dash of Cognac – to taste
100ml fish stock (the good stuff)
4 fresh tomatoes, chopped
fresh parsley, finely chopped – garnish


In a large non-stick frying pan, add the oil, garlic, onion and cook gently until the onions are fragrant and soft.

Add the tomato puree and mix well.

Increase the heat and add the clams, stir through the tomato sauce and sauté for 1 – 2 minutes.

Add the Cognac – flambé and stir.

Pour in the fish stock and cook, just enough for the clams to open, you don’t want to over cook them.

Sprinkle in the chopped tomatoes and garnish with the parsley.

SERVE: with the fresh crusty bread or ciabatta and crisp salad.