Mitch Tonks recipes

Mitch Tonks'

Sailors Clams

When I see a dish that has “marinara” or fisherman in the title I’m drawn to it,  I'm usually thinking it’s what the guys in the know eat and often I'm right. There's nothing clever about this simple preparation, the breadcrumbs just soak up the juices and somehow the combination of parlsey, garlic and anchovies and just a little wine do really taste of the sea.

Serves 4 

1 kilo clams

I garlic clove whole

1 garlic clove finely chopped

a handful of  parsley

a handful of fine fresh breadcrumbs

½ glass of wine

2 or 3 salted anchovies

Method: 

Wash the clams in a little water, warm some olive oil in a frying pan and add the fine garlic until in just starts to brown, add the clams and give the pan a good toss to get them coated with the garlic and oil, add the wine & anchovies and boil until the clams are open. Chop the parsley finely with the remaining garlic clove and add mix with the breadcrumbs, fry in a separate pan with a little oil until just crisped then sprinkle them into the clams until the sauce just thickens slightly and becomes a little creamy, serve over slices of yesterdays bread or with fried bread.