Thanks for logging in.

You can now click/tap WATCH to start the live stream.

Thanks for logging in.

You can now click/tap LISTEN to start the live stream.

Thanks for logging in.

You can now click/tap LATEST NEWS to start the live stream.

LISTEN
Watch
on air now

Create a 3AW account today!

You can now log in once to listen live, watch live, join competitions, enjoy exclusive 3AW content and other benefits.


Joining is free and easy.

You will soon need to register to keep streaming 3AW online. Register an account or skip for now to do it later.

Advertisement
Advertisement
Advertisement

Tobie Puttock’s recipe for garlic infused clams

recipe
Article image for Tobie Puttock’s recipe for garlic infused clams

Clams, Garlic, Parsley and Chardonnay

Serves: 4 

Ingredients:

  • 1kg fresh clams or vongole, washed
  • 50 ml extra virgin olive oil
  • 4 cloves of garlic, peeled and finely minced
  • 1-2 small red chili’s, finely minced
  • 50ml chardonnay or other white wine.
  • Small bunch of parsley, washed and roughly chopped.
  • Crusty bread for serving
  • Cracked pepper

Method:

Heat the oil, garlic and the chilli over a medium heat in a pot (with a lid) large enough to easily hold all of the clams. As the garlic starts to sizzle add the clams, increase the heat to high and stir with a wooden spoon to distribute the garlic and chilli, pop the lid on the pot.

After a minute or so lift the lid and check in the pot, the clams should be starting to open. Once they have all opened stir through the parsley, season with cracked pepper and serve immediately with crusty bread.

recipe
Advertisement