Clams In Bloody Mary Sauce

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Clams In Bloody Mary Sauce
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Makes: 2 servings adjust
Serve this savoury clam recipe with plenty of warm crusty bread, for a really fantastic sharing brunch dish

Directions

Ingredients

  • 1 kilogram Clams, cleaned
  • 300 milliliters Tomato Juice
  • 3 teaspoons Worcestershire Sauce
  • 2 tablespoons Horseradish, grated
  • 1⁄2 teaspoon Ground Cumin
  • 1⁄2 teaspoon Ground Coriander

Step 1

Discard any clams that do not close when tapped on the work surface. Mix the tomato juice with the Worcestershire sauce, the horseradish, the ground cumin and the ground coriander.

Ingredients

  • 2 Shallots, diced
  • 50 milliliters White Wine
  • 50 grams Butter

Step 2

Cook the shallots in the butter in a big saucepan (big enough to hold the clams), add the clams and the white wine and put a lid on for 1 minute. Add the tomato mix and stir, put the lid back on and leave to come to a simmer.

Ingredients

  • handful Fresh Coriander, chopped
  • 3 tablespoons Vodka
  • Crusty Bread

Step 3

Spoon out when all the clams are open and the sauce is hot. Scatter with coriander and then pour over a little vodka to serve with crusty bread.
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