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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool