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Simple Clam Recipe in your Staub Cast Iron Cocotte
18-24 clams in their shells
1/4 cup olive oil
1/2 onion, minced
2 large cloves garlic, minced
1 red pepper, seeded and finely chopped
1 -2 cups cherry tomatoes cut in half
1 lemon – zested and juiced
1 cup dry white wine
sea salt & ground pepper to taste
chilli flakes (if you like heat)
big handful of fresh flat leaf parsely, washed
Serve with cooked spaghettini
Soak the clams in cold water and salt overnight. This draws out any silt and reduces grittiness. Clean and rinse thoroughly with a brush before using in this recipe.
Heat your Staub Cast Iron Cocotte on your stovetop. Add olive oil. When oil is hot, add onion and sauté for 4 minutes. Add red pepper and continue sautéeing 4 more minutes. Add cherry tomatoes and then garlic and sauté for 3 more minutes.
Add all clams to the pot. Add 1 cup of white wine and the juice of the lemon. Season with a few grinds of sea salt and pepper. Put lid on cocotte and let boil for 5-10 minutes or until the clam shells open. (Cooking time will vary depending on the size of the clams.)
Once clams are cooked, move them over in the cocotte and make space to add your cooked spaghettini into the sauce and submerge the pasta in the sauce.
Plate spaghettini in individual serving bowls and arrange clams on top of pasta. Top with extra sauce, lemon zest and fresh parsley and chilli flakes. Serve immediately with a nice glass of white wine and a crisp green salad.
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