Grilled clams with tomato, samphire & garlic

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Grilled clams with tomato, samphire & garlic
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Grilled clams with tomato, samphire & garlic

Recipe by Marianna Leivaditaki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 1kg clams

  • 50ml olive oil

  • 1 clove garlic, peeled and roughly crushed with the flat side of a knife

  • 300g cherry tomatoes (very ripe), chopped

  • 50g butter

  • 100ml aged white wine

  • 200g samphire

  • salt to taste

Directions

  • Place the raw clams in a bucket of cold water and let them sit for 15-20 minutes. Change the water and repeat this as many times as needed to make sure all the sand has been removed from inside the clams. You will know this has happened when you see no sand at the bottom of the bucket when changing the water.
  • When you are about to grill the clams make sure the grill is hot but with no flames. All charcoal should be well lit and red rather than black.
  • Place the clams on the grill and cook until they open. Transfer them onto a plate. At the same time, heat the olive oil in a small pan and add the crushed garlic. When the garlic becomes golden add the cherry tomatoes and cook for about 10 minutes gently.
  • Add the butter and wine and cook for another 5 minutes. Add the samphire, give everything a stir and season with salt.
  • Remove the sauce from the heat, pour over the clams and eat immediately