GLUTEN-FREE BRAISED CLAMS AND ARTICHOKES WITH RED PEPPER AIOLI
I’ve sometimes found clams problematic to serve due to the pesky and persistent grains of sand that no one likes to crunch upon, but now that I can buy them already de-sanded they’re regularly on my shopping list.
This recipe of Braised Clams and Artichokes with Red Pepper Aioli is Iberian in origin and delicious as a light meal. As good quality, preserved or marinated artichokes and red peppers are now also available in good delis, it’s a quick and easy dish to make.
Serve it with bowls for the shells and fingers, lots of napkins and a glass of dry white. Possibly messy but perfectly moreish.
Caren
BRAISED CLAMS WITH ARTICHOKES AND RED PEPPER AIOLI
Serves 10 as an entrée or 6 as a light main
2 1 kg packets diamond clams
3 tablespoons light extra virgin olive oil
3 cloves garlic, finely chopped
2 tablespoons finely chopped parsley
1 teaspoon sweet paprika
150 ml dry white wine
300 ml chicken or fish stock
10 preserved or chargrilled artichoke hearts, drained, halved or quartered
Place clams in a large bowl of water for 10 minutes and drain. Repeat, soaking for another 10 minutes then drain into a colander. Pour clams into a clean cloth and dry well.
Heat oil in a large, heavy frying pan. Add garlic, half the parsley, paprika and fry for 2 minutes. Add the wine, then stock and stir to combine. Add the clams and gently stir and toss. Cook for a few minutes only or until the clams begin to open. Do not overcook.
Stir in the artichoke pieces to warm slightly and scatter over the remaining parsley. Serve with Red Pepper Aioli.
TIP:
For a more substantial dish simply add pieces of steamed Dutch cream potato when you add the artichokes.
RED PEPPER AIOLI
2 egg yolks
3 garlic cloves, blanched in boiling water for 5 minutes, crushed
1 teaspoon sea salt
200 ml olive oil
100 ml extra virgin olive oil
100 gm roasted red pepper flesh, skin removed, roughly chopped
1 tablespoon lemon juice
Blend egg yolks, garlic and salt in a food processor until combined. With the motor running, slowly drip the combined oils into the mixture until an emulsion has formed and all the oil has been used. Add the red pepper flesh with the lemon juice and blend briefly. Taste and add more salt and/or lemon juice if required.
Store in a sterilized jar in the fridge for up to a week.
TIP:
You could always purchase the aioli and blend the capsicum into it. Yes, this recipe is getting easier and easier!