Clams, Raspberries & Dill Recipe
I first ate a version of this at a delicious supper club hosted by our wonderful friend Anna Lounguine. I couldn't get the flavour combinations out of my head, so I recreated it and it’s been a firm favourite for special occasions.
The tartness of the raspberries and the aromatic dill compliment the clams entirely. It’s extremely easy to make too!
Ingredients
1kg of Fresh Clams
4 gloves Garlic grated
50g butter (omit if dairy free)
Small glass of white wine
1 small bunch of Dill roughly chopped
1 punnet of Raspberries
2 tbsp EVOO
1 tbsp Raspberry vinegar, elderflower vinegar or just Cider vin. Whichever you have!
Half a lemon zest & juice
Method
Clean those clams (see footnote)
In a large saucepan add half the butter followed by the 3/4 garlic and fry for one minute.
Add clams and white wine. Steam with lid on until the clams start to open. Gently stir once or twice to move heat around.
Remove the clams with a slotted spoon and place in a large bowl. Do not throw the liquid away!
Pour it into a small saucepan, being careful to leave the very last bit, which may be sandy. Discard the sandy dregs.
Reduce the sauce on a medium-high heat for 2 minutes, add the raining butter and whisk it in.
Pour the sauce over your clams.
Crush the raspberries into a medium sized bowl and add dill. Add vinegar, EVOO, lemon zest & juice. Mix it together and saeason with salt & pepper to taste.
Pour over the clams, gently mixing. Serve and enjoy!
** clam cleaning tips here
