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clams, paprika, tomato.

clams, paprika, tomato.

1 kg Cloudy Bay Diamond Shell Clams
1 Red Onion
1 Red chilli (Thinly sliced)
3 Garlic cloves (finely sliced)
1 tsp Paprika
100ml White wine
70ml Olive oil
1 punnet Cherry tomatoes (halved)
Bunch of Basil (Torn)
2 Tbsp Chives (Finely chopped)
1 Lemon (Zest + juice)


  1. Place a heavy-based pot with a tight-fitting lid onto a Medium heat.
  2. Add the olive oil, red onions, garlic, smoked paprika and chilli. Cook gently whilst stirring for 3 minutes. 
  3. Add the white wine and bring to a boil.
  4. Add the clams and cover. Let simmer for 3 minutes then remove lid to check. Remove any clams that have opened and place to one side whilst the rest continue to cook.
  5. Once all claims are open, remove them from the pot and reduce liquid by ½. Add the cherry tomatoes, basil, chives, lemon juice and zest.
  6. Add all the clams back to the pot and toss through the sauce. Taste and season if desired. 
  7. Serve immediately with fresh bread to soak up the juices.

Recipe courtesy of Cloudy Bay Clams and Bradley Hornby of Arbour Dining, NZ.




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