Creamy Sauteed Clams And Autumn Vegetables

Creamy Sauteed Clams And Autumn Vegetables

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Course Main Course
Cuisine American, Irish
Servings 4


  • 900 g clams
  • 1 onion chopped
  • 1 clove garlic chopped
  • 1 tbsp. parsley seeded or fresh leaves – chopped
  • 200 g Cavolo Nero leaves chopped or other leaves such as kale or sweetheart cabbage
  • 1 tsp seaweed seasoning or table salt
  • 60 ml vermouth or white wine
  • 250 ml cream
  • 1 pinch black Pepper


  • Heat a wide saucepan over medium/high heat and add some oil.
  • Cook the onion and garlic for 45-60 seconds then add the clams. Cook for a further 2 minutes then add the cabbage and seasoning.
  • Sauté for 30 seconds then add the vermouth. Cook for a further minute then add the cream.
  • Cover with a lid and simmer over high heat for 2 minutes or until the clams are fully opened.
  • Remove from the heat. Check the seasoning and serve immediately.


use mussels as the same recipe if prefered.
Keyword ireland, Kevin Dundon, modern Irish, seafood

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