Recipe Category: Clams

Serves 4.  Recipe by Seafood School Head Chef: Paulie Hooton 500gm mixed Cloudy bay clams 300gm linguine ½ cup Lupi extra virgin olive oil 4 cloves garlic, thinly sliced 1 cup white wine 1 cup cherry tomatoes, cut in ½ 1 tsp red chilli flakes ¼ cup Italian parsley, chopped Sea salt/ black pepper 1 small baguette Method: Fill a large pot […]

Serves 4.  Recipe by Seafood School Head Chef: Paulie Hooton 600gm Cloudy Bay clams, cleaned 40gm butter Lupi Extra Virgin Olive Oil 200gm streaky bacon rashers, cut into 1cm pieces ½ red onion, finely sliced 4 garlic cloves, minced 1 tbsp thyme leaves 1 cup corn kernels 125ml (½ cup) dry white wine 60gm crème […]