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now
i have to be honest clam is one of my favorite shellfish to cook with delicious
versatile and they're perfect over pasta or even toast or maybe on their own so
today i'm going to show you how to make a delicious clam dish for a dinner
party that you can be cooked in 10 minutes right oscar pan down pan down
beautiful little neck clams the secret behind these is wash them under cold
running water gets rid of the sort of grain sometimes a bit sand little bit
clay in there but honestly the cleaner the clam the more delicious it is fresh
parsley a little bit of tapenade shallots capers look at these beans a little
bit of a spanish flair going through these beans they're canned they've been
rinsed drizzled with olive oil salt pepper chili flakes salt pepper fresh lemon
and this baby here sherry vinegar right let's have 10 minutes on the clock and
i mean 10 minutes don't you dare be a shellfish bastard right pan nice and hot
get that smoking okay i want to flavor these clams with a little bit of garlic
i said a bit of a spanish flake out here garlic in okay salt in lightly olive
oil in lightly beautiful toast that garlic toast toast toast now once that
garlic starts taking color we want the lid okay when we compact the lid on top
of the pan it makes those clams burst open with flavor here we go clams in in
quickly with the lid give that a good shake you're starting to toast those
shells okay that garlic is bursting full of flavor no sherry vinegar in yet let
this steam keep that heat in there meanwhile take your beautiful focaccia okay
and i'm gonna go sort of sideways nice and sort of chunky thick delicious
slices from there literally slightly drizzled olive oil okay salt pepper and
just rub all that together okay get it in there onto the grill now we want some
flavor on that bread okay really important okay garlic is toasted clams are
bursting open up that lid get some heat in there a little bit of chili flake in
and then this is where the magic starts now okay in lift in with your cherry
keep that heat in there okay think of the flavor think of the profile now with
that sherry and please oscar pan down beautifully because look inside there are
those amazing clams i'm gonna lift that lid you and i are going to have the
most fragrant facial in history ready beautiful back on when the clams are that
small the quicker you cook them the juicy they are you don't cook these things
for six seven minutes at a time they're gonna go really rubbery now the bread
push that down get some char on there okay if it's not working just hit it with
a touch more olive oil and that will get it smoking and charring take the back
of the spoon and push that in i want flavor on that bread over nice over nice
beautiful again push it down now as that's starting to toast i want that really
nice crispy sort of crunchy flavored crouton right gas back down look at this
oh the smell of that in with the beans in with the beans just let those beans
sit there but take the lemon and you zest that lemon back over and i'm doing
now is steaming those clams those beans are going to sort of hit the shelves
inside and then literally from there i've got my fresh parsley i'm going to
chop it fine just chop it once that's gonna make it sort of permeate those
clams and think of the flavor in there and then finally a little olive oil over
and then all you do now let's get that lemon i've got my zest off there now i
want the juice okay squeeze that in there squeeze and look from there gas goes
off turn the gas off lid goes back on and just let it sit there okay now look
at that bread the bread is delicious crispy both sides how do we elevate that focaccia
how do we take this rich dense bread up into a different level i've got a
really nice tapenade this tapenade is basically a nice black olive puree okay
and it's done with olives and anchovies and you just spread that on that side
the crispier side on back of the spoon and it's so rustic and charming it is
delicious on and that nice freshness from that olive paste is beautiful now
lighten the load a little bit okay i've got a sort of beautiful shallot i'm
going to slice these down into nice little rings okay from there open these up
and just literally push your fingers through time please and this is where
these clams elevate they sort of go up a different level look i've got the
shallot rings which gives a nice sort of light flavour take my capers squeeze
out that juice and sprinkle them over there mmm tapenade so good fresh parsley
chop the parsley beautiful in and all you do now is literally get your olive
oil in and your fresh lemon juice no salt think about what's in there and just
mix that up and this gives a really nice sort of vibrant sort of texture and a
crunch to the toast and look you just sit that up it's amazing how a slice of
focaccia can look so good with some shallots capers and parsley so good on top
and then literally generously hit that on there the saltiness from that
beautiful incredible black olive puree and that nice toasted focaccia bread
with those wonderful char marks and now look come closer look at that that is
beautiful oh a little taste of the juice oh man that sherry this fragrant it's
a fortified wine i want to get it a little bit richer and then from there
generously you hit the table oh oh boy and then finally one two three and then
honestly it's fit for a king a beautiful platter of clams beans and the most
amazing focaccia bread you glorious shellfish bastard i mean that smells good
to all of you thank you for watching ramsey intent if i went too quick i
apologize but slow it down now don't forget to pick up ramsay and 10 cookbook
inspired by this series and trust me you're gonna come out a much better chef
and if you like this video don't forget to subscribe to my amazing youtube
channel for more good luck
