This is an adaptation of a recipe from Wither Hills chef Ross Harrison. The tomato broth is spiced beautifully and provides a wonderful backdrop for the juicy clams.

Serves 2-4

Few strands of saffron

½  tsp coriander Seeds

1 clove

2  black peppercorns

1 bay leaf

2 x 400g cans crushed tomatoes

200mls water

3 cloves garlic

2cm fresh ginger

Few springs of coriander

¼ tsp sea salt

16 cloudy bay clams, rinsed well

Spring onions to garnish

Fresh coriander to garnish

Pinch of nonami togarashi (or use chilli powder)

 

1. Wrap spices – saffron, coriander seeds, cloves, peppercorns, bay leaf - in small piece of cheese cloth.
2. In a saucepan combine tomatoes, water, garlic, ginger, coriander stems and salt plus the wrapped spices and bring to the boil. Reduce heat & simmer till reduced by 1/3 – about 30 – 40mins.
3. Discard spice bag. Blend sauce in a high speed blender until smooth.
4. Return to heat and simmer for 5 – 10 mins.
5. Adjust seasoning to taste and keep until ready to serve.

 

To serve:

1. Heat tomato broth until just starting to bubble. Add cleaned clams and simmer until clams spring open – about 1 minute.
2. Spoon tomato broth into warmed bowls and divide clams evenly between bowls.
3. Garnish with some shredded spring onion and coriander and a good pinch of Nanami Togarashi (or chilli powder).