GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
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
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.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…