One Pot Clams
Serves 4
Time 30 minutes
Ingredients
2 tbsp extra virgin olive oil
3 garlic cloves, sliced
3 celery stalks, diced
1 red onion, sliced
400g can diced tomatoes
1 chilli, deseeded and chopped
1 preserved lemon
1 tsp sumac
1kg of clams
Crusty bread, for serving
Extra virgin olive oil
1 clove garlic
Method
Heat olive oil in a large pan.
Add garlic, onion and celery and soften for 3 minutes. Add the canned tomatoes and chilli and simmer for 3 minutes.
Add preserved lemon and sumac and bring the mixture to boil.
Add in all the clams and cover for 8-10 minutes, combine the pot occasionally (lid on, give it a shake!) to ensure it’s all mixed together. Add olive oil to a large frying pan and toast your dipping bread until golden brown on both sides. Rub with a clove of garlic.
Season the pipis with salt and pepper.
Garnish with chopped parsley and chilli. Serve in the pan with dipping bread.