Dining: Clayton Wells' steamed vongole with sauce vierge

Dining: Clayton Wells' steamed vongole with sauce vierge

Recipe by Clayton Wells, chef and owner A1 Canteen, Chippendale

Steamed vongole, sauce vierge

1kg vongole (clams)

4 slices thick-cut sourdough bread

200ml extra virgin olive oil

3 tbs coriander seeds

200g diced roma tomatoes

½ bunch basil

½ bunch flat leaf parsley

¼ bunch mint

40ml lemon juice

25ml sherry vinegar

25g Indian tomato pickle

salt to taste

Method

  1. Score tomatoes with a sharp knife and blanch in a pot of boiling water for 25 seconds, remove from pot and plunge into iced water.

  2. Remove the skins and seeds of the tomatoes and dice to approximately 8mm.

  3. Lightly toast coriander seeds in a dry pan over a low heat until they become fragrant. Remove from the pan and place into a mortar and pestle to grind.

  4. Pick the leaves from the parsley, basil and mint and slice thinly with a knife.

  5. Combine diced tomatoes, Indian tomato pickle and sherry vinegar into a bowl and mix, allow to marinate for a few minutes.

  6. Add the chopped herbs.

  7. In a saucepan, combine the olive oil and ground coriander seeds and heat to about 90 degrees on a low heat, remove from heat and pour over the tomato mix.

  8. Season the sauce with lemon juice and salt.

Clayton Wells

To Serve

Place the clams into a bamboo steamer set to a medium heat and steam until the shells begin to pop open. Remove from the steamer and arrange in a large flat bowl.

Spoon the sauce over the clams and serve with the bread.

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