2 tbspextra-virgin olive oil1golden shallot, finely diced1garlic clove, finely chopped500 gmclams, soaked in cold water for 5 minutes60 mlwhite wine100 gmtinned flageolet beans, drained50 gmjamón serrano, finely diced50 gmunsalted butterTo taste:lemon juice
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.
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
This recipe is from the September 2011 issue of Australian Gourmet