- 2kg Cloudy Bay Diamond Clams
- 2 Tbsp fresh garlic (finely chopped)
- 1/2 cup Mandy's Horseradish
- 1 cup chicken stock
- 2 lemons (zest and juice)
- 2 Tbsp unsalted butter
- 1 cup celery leaves (pale yellow if possible)
- 1/4 cup fresh horseradish root (finely grated)- optional
- 1-2 lemons
This is a marriage of two of my favourite products and producers, Cloudy Bay Clams and Mandy's Horseradish. It's a super simple recipe and literally takes a couple of minutes to prepare. I'm using Cloudy Bay's diamond clams, but you could use any manner of similar shellfish… pipis, tuatuas, little necks or mussels. Don't be put off by the amount of horseradish in the recipe, as the heat of the horseradish dissipates when cooked. I also grate over fresh horseradish root just prior to serving for a bit of extra shoosh…
Place a heavy-based saucepan on a high heat. Add diamond clams, garlic, horseradish, chicken stock, lemon zest and juice. Stir to combine and cover. Cook for 1 minute before removing the lid. As the clams open, remove and set aside in another dish. Continue until all the clams are open.
Whisk butter, and half the celery leaves through the broth until incorporated. Pour the buttery broth over the open clams and stir through freshly-grated horseradish, remaining celery leaves, and give a squeeze of fresh lemon to finish.