Ocean Made Seafood
03 9486 0399

Tue - Fri: 9am to 2pm
Sat: 8am to 1pm
Wholesale area is open 6 days a week

  • 03 9486 0399

    Tue - Fri: 9am to 2pm
    Sat: 8am to 1pm
    Wholesale area is open 6 days a week

Steamed Diamond Clams with chilli, garlic & dry sherry Recipe

Ashley Davis, Messer and Copper Pot

Serves 4 as an entree

This dish reminds me of being in Spain, one of the most delicious things I had last time I was there was Clams a la Plancha. This is our version of it and I’ve translated it there for the home cook using our beautiful produce.

Method

Heat a medium-sized saucepan and when hot, add the clams and white wine. Cover with a lid.

The clams will pop open in 2-3 minutes.

Remove the lid and if they haven’t opened, they are still fine to use.\

While keeping the clams in the pot, drain off 3/4 of the cooking liquid.

Add the butter, garlic, chilli and parsley and mix through.

Allow the mixture to boil rapidly and a sauce will begin to form within 1-2 minutes.

As it forms add the olive oil which will emulsify with the butter and juices.

Add the dry sherry.

Salt and parsley to finish.

Separate into 4 bowls or in a large bowl in the middle of the table and enjoy making a mess!

Lots of bread is essential for mopping up the sauce.

About Chef

Ashley Davis is an accomplished chef who has a swag of international experience.

Before he became a chef-owner, Ashley was the head chef at Michelin-starred London restaurant Helene Darroze where he maintained two-Michelin stars for three years. On his return to Australia in 2012, he took on the head chef’s role at Southgate’s Pure South, garnering the restaurant one-hat in The Age Good Food Guide.

He opened his first restaurant, Copper Pot Seddon in late 2015 and in early April, opened his second, Messer, on Gertrude Street Fitzroy which is a restaurant inspired by the produce markets of Europe.

copperpotseddon.com

messerfitzroy.com

Why this recipe?

This dish reminds me of being in Spain, one of the most delicious things I had last time I was there was Clams a la Plancha. This is our version of it and I’ve translated it there for the home cook using our beautiful produce. We use a variety of clams and pipis at Messer and Copper Pot but I’ve chosen these Diamond clams for this recipe as they’re easy to work with and to cook.

We get consistently great clams – in fact, consistently great seafood – from Ocean Made. I’ve been working with them since I returned to Australia in 2012. There was an existing relationship at the restaurant I started to work in and since then I’ve forged my own relationship with them.

I always have access to the best produce and their people at Ocean Made – they listen – I can call the director about anything and he will sort it out for me. From the top to the bottom of the chain, they care, which is really important.