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Creamy Sauteed Clams And Autumn Vegetables
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Course
Main Course
Cuisine
American, Irish
Servings
4
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
use mussels as the same recipe if prefered.
Keyword
ireland, Kevin Dundon, modern Irish, seafood