1 kg clams
150g fresh peas
½ celery heart, sliced finely on the diagonal, leaves reserved
2 tbsp. EV olive oil
3 large French shallots, sliced
2 garlic cloves, roughly chopped
½ bunch fresh thyme, finely chopped
150 ml stock
1 tsp. sea salt
1 cup flat leaf parsley, roughly chopped
Multigrain bread, toasted
In a frypan add the shallot, garlic and thyme and keep cooking for another couple of minutes or until the mix starts to soften.
Increase the heat to high add the clams, stock, and celery and stir and cover with a lid. Let it simmer until the clams start to open, approx. 10 minutes. Add the peas 5 minutes into simmering the clams.
Once the clams have all popped, take the pot off the heat and stir through the parsley and reserved celery leaves.
Serve on a large platter with an extra drizzle of olive oil, a bowl for your shells and some toasted bread to mop up the juices.