Clams with Sea Greens & Courgette

This dish is a vegetable packed take on the traditional spaghetti vongole. I’ve used sea greens for their saltiness and crunchy texture and courgetti as a quick alternative to pasta.

When buying clams, save time and ask the fish monger to scrub them for you, this way you just need to give them a quick rinse before cooking. Make sure to discard any clams that remain closed after cooking as these may be bad.


You’ll need…

500g fresh clams

A handful of mixed sea greens (or just samphire will do)

1 bulb of fennel, finely sliced

1 courgette, spiralised

A handful of baby vine tomatoes, sliced or quartered

1 small clove of garlic, crushed

A large knob of salted butter

The juice of half a lemon

A splash of white wine

A handful of chopped flat leaf parsley

Cracked black pepper



Spiralise the courgette into a bowl and set aside. If you don’t have a spiraliser you can use a peeler to make ribbons.

Use a mandoline or a sharp knife to finely slice the fennel and place in a bowl with the sea greens and the chopped baby vine tomatoes.

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Wash and roughly chop the parsley, crush the garlic and set both aside.

Gently tap each clam on your work surface or carefully poke them with a blunt knife to make sure that they close up. If any don’t close tightly after a few taps or a poke, they’re probably dead and not worth risking so chuck them away.

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Now melt a generous knob of butter in a large, deep pan with a squeeze of lemon and a splash of white wine. Add in the crushed garlic and cook for a couple of minutes before tipping in the clams and covering with a lid. Give the pan a good shake every few minutes.

Once all the clams have opened (around 5 mins), you can add in all of the vegetables and cook for a further 3-5 minutes, depending on how al dente you like them.

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Garnish generously with parsley, a squeeze more lemon and some black pepper.

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