If you have been to Naked Finn, this Clams with white wine, fish sauce and fried shallots dish should be no stranger to you. I’m not gonna gush over how fresh, succulent and tasty their seafood are but if you are serious about your seafood, do make a reservation at this place.
The description on the menu for this dish is “Wild-caught New Zealand Littleneck Flambéed in white wine, drizzled with fish sauce and fried shallot olive oil”. Sounds pretty straight forward and I’m super excited to show you my humble take on these CLAM-tastic molluscs.
17 oz. (500 g) white clams – rinsed and cleaned
2 cloves garlic – minced
¼ cup (60 ml) white wine (I’m using sauvignon blanc)
2 stalks spring onion – chopped finely
2 tbsp fried shallots
1 tbsp fried shallot oil
Some fish sauce
Serves 2 – 3
Recipe inspired by: Naked Finn
In a medium pot on high heat, add in 1 tbsp olive oil and garlic. Sauté for a few seconds and add in clams.
Pour in white wine and cover.
Bring to boil and cook the clams until the shells are all opened. It should take approx. 1 – 2 mins. Do not overcook the clams or they’ll be tough and dry.
Remove the clams and set aside.
Add in half of the spring onions and fried shallots into the clam broth. Turn off heat.
Arrange the clams on a plate and spoon the broth onto each clam. Top each clam with a splash of fish sauce, some spring onions, shallots and a drop of shallot oil.