- 50ml extra virgin olive oil
- 3 medium cloves garlic, minced
- 1/2 white onion, roughly chopped
- 1 cup canned Italian whole
- 1/2 cup Simon Gault Home Cuisine
vegetable or chicken stock
- 1/2 tsp salt
- 500g fresh Cloudy Bay clams
- 1 tbsp olive oil
- 1/4 onion, finely chopped
- 1/2 tbsp Simon Gault Home Cuisine
Kiwi horopito seasoning
- 75ml white wine
- 1/2 cup tomato sauce (the same kind
you use for pasta)
- 4 lemon wedges (optional)
To make the tomato sauce, heat the olive oil in a saucepan until shimmering. Add the garlic and onion and sauté over a medium heat for about 7 minutes, or until onion is transparent. Take care not to burn the garlic. Add the tomatoes and simmer for 30 minutes. Process briefly in a blender until the correct texture is achieved. If the sauce is too thick, dilute with vegetable stock or chicken stock, but be careful not to use too much. Season with salt to taste if required.
Clean the Cloudy Bay clams, discarding any with cracked or broken shells, and set aside.
Heat a saucepan up to a low heat. Pour the olive oil into the pan, add the onions and cook until translucent. Turn the saucepan up to a medium heat and add the Simon Gault Home Cuisine Kiwi horopito seasoning, then add the clams and the wine. Cover the saucepan with a lid and cook until the clam shells have opened. Once cooked, remove the clams from the heat and saucepan, discarding any that do not open. Set opened clams aside.
Return the saucepan to a medium heat, add the tomato sauce and
bring the sauce to the boil. Return the clams to the saucepan and mix through the sauce. Pour the clams and sauce into a serving bowl and garnish with lemon wedges.
Wine match, 2015 Waipara Hills Waipara Valley Pinot Noir
A darker flavoured Pinot with firm tannins and a silky texture.
The dark fruit characters and earthiness of the Waipara Hills Pinot Noir will match the weight of the classic tomato sauce with peppery notes from the horopito sauce.
Cloudy Bay Clams in Kiwi Horopito Tomato Sauce by Simon Gault. Copyright © text, Simon Gault, 2015