Rockpool Bar & Grill: Clams steamed with jamón serrano, white wine and flageolet beans


You'll need

2 tbsp extra-virgin olive oil 1 golden shallot, finely diced 1 garlic clove, finely chopped 500 gm clams, soaked in cold water for 5 minutes 60 ml white wine 100 gm tinned flageolet beans, drained 50 gm jamón serrano, finely diced 50 gm unsalted butter To taste: lemon juice

Method

  • 01
  • Heat the olive oil in a large saucepan, preferably with a glass lid, over low heat. Add the shallot and garlic and cook for 2 minutes without colouring. Increase the heat to high, add clams and wine, cover and cook, shaking the pan occasionally. Remove clams as soon as they open; discard any that don’t open.
  • 02
  • Add the beans and jamón to the pan, reduce the heat to low and stir in the butter. Season to taste with lemon juice, salt and pepper. Return the clams to the pan and stir to combine. Serve immediately.
Note Rockpool Bar & Grill, by Neil Perry, will be published in October by Murdoch Books ($79.99, hbk). In this preview, recipes have been reproduced with minor GT style changes.

This recipe is from the September 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 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 4 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

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool