Clams Galacia by Jax Hamilton
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 cockles 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.