Serves 4. Recipe by Seafood School Head Chef: Paulie Hooton
600gm Cloudy Bay clams, cleaned
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 fraîche
2 tsp red wine vinegar, or to taste
Zest of 1 lemon, plus 2 tsp juice
1 cup (loosely packed) Italian parsley, coarsely chopped, plus extra to serve
½ sourdough bread, toasted, to serve
- Heat butter and olive oil in a large pan with a lid, add bacon and stir until lightly browned (3 – 4 minutes).
- Add onion to pan and sauté until translucent (3 – 4 minutes). Add garlic and thyme and cook until fragrant (1 – 2 minutes) add corn, clams and wine. Cover with a lid and cook, shaking pan occasionally, until clams open (2 – 3 minutes).
- Remove pan from the heat, discard any clams that don’t open. Stir through crème fraîche, vinegar, lemon zest and juice and parsley, season to taste.
- Garnish with extra parsley and serve with toasted sourdough