2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Clams casino

You'll need

  • 260 gm
  • periwinkles
  • 1 tbsp
  • extra-virgin olive oil
  • 40 gm
  • thinly sliced guanciale (see note)
  • 2
  • cloves of garlic, thinly sliced
  • 360 gm
  • vongole
  • 320 gm
  • pipis
  • 280 gm
  • surf clams
  • 160 ml (2/3 cup)
  • dry white wine
  • 250 ml (1 cup)
  • chicken stock
  • To serve:
  • ciabatta rolls
  •  
  • Braised chicory
  • ¼
  • bunch of chicory or cime di rape, leaves picked (see note)
  • 40 gm
  • butter, coarsely chopped
  • 1 tbsp
  • extra-virgin olive oil
  • 2
  • golden shallots, thinly sliced

Method

  • 01
  • For braised chicory, cut chicory into 8cm lengths and blanch in boiling salted water (2-3 minutes). Refresh in iced water and drain. Heat butter and olive oil in a heavy-based frying pan, add shallot and cook until caramelised and tender (8 minutes). Add chicory, toss to combine, season to taste with sea salt and freshly ground black pepper, then set aside.
  • 02
  • Cook periwinkles in simmering water until just tender (10-15 minutes). Drain, remove hard shells from the openings, then set aside.
  • 03
  • Combine olive oil, guanciale and garlic in a large heavy-based saucepan and cook over medium heat until fat starts to render (4-5 minutes). Add shellfish and cook until shells begin to open. Add wine and cook until reduced by half (2-3 minutes). Add stock and cook for another 2-3 minutes. Stir through braised chicory, season to taste, then serve with ciabatta rolls.
Note Guanciale is cured pig’s cheek or jowl and is available from AC Butchery and select Italian delicatessens. Chicory and cime di rape are available from select greengrocers.

At A Glance

  • Serves 6 people
  • 10 min preparation
  • 40 min cooking
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people
  • 10 min preparation
  • 40 min cooking

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.