Clams with garlic, tomato and salami


  • Serves 4 people

  • 1 tbsp extra-virgin olive oil
  • 120 gm cacciatore salami, diced
  • 3 shallots, sliced
  • 2 garlic cloves, crushed
  • 150 ml dry white wine
  • 1 kg clams, soaked in cold water for 15 minutes (see note)
  • 4 very ripe vine-ripened tomatoes, diced
  • 1 tsp tomato paste
  • 1 cup (firmly packed) flat-leaf parsley or basil, torn to serve
  • To serve: crusty white bread
01   Heat a large saucepan over medium-high heat, add olive oil, salami, shallots and garlic and stir until tender (4-6 minutes). Add wine and reduce by half (1 minute), then add clams, tomatoes and paste, cover with a lid and shake pan occasionally until clams open (3-5 minutes). Stir in flat-leaf parsley or basil and serve with crusty bread to the side.
Note If clams are packaged and prewashed, there is no need to soak them, just rinse.
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