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John and Lisa's Weekend Kitchen

Montauk clam bake

Ingredients300ml white wine500g Charlotte potatoes (you could also use New potatoes or Jersey Royals) washed and halved4 small ears of corn, about 3-4in long3 dozen clams, scrubbed1 lemon, cut into wedges16 Dublin bay prawns (or large king prawns)200g butter, melted2 tbsps fresh flat-leaf parsley, choppedSea salt and freshly ground black pepper

Method

  • In a large stockpot, bring wine and 200ml of water to the boil. Then add the potatoes cook for 8- 10 minutes.

  • Next add the corn and clams and then layer the prawns over the top. Finally, add the lemon wedges.

  • Cover and cook until clams have opened, 10 to 12 minutes.

  • Using tongs transfer the shellfish and vegetables to a serving platter, setting lemons aside; discard any unopened clams.

  • Pour the broth into a bowl and whisk in the butter and flat leaf parsley. Scrape flesh from half the lemons into broth, discarding skins.

  • Serve shellfish and vegetables with remaining lemons and broth for dipping.

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John and Lisa's Weekend Kitchen