One Pot Clams

Serves 4
Time 30 minutes


2 tbsp extra virgin olive oil 

3 garlic cloves, sliced 

3 celery stalks, diced 

1 red onion, sliced

400g can diced tomatoes

1 chilli, deseeded and chopped

1 preserved lemon

1 tsp sumac 

1kg of clams


Crusty bread, for serving 

Extra virgin olive oil 

1 clove garlic


Heat olive oil in a large pan. 

Add garlic, onion and celery and soften for 3 minutes. Add the canned tomatoes and chilli and simmer for 3 minutes. 

Add preserved lemon and sumac and bring the mixture to boil. 

Add in all the clams and cover for 8-10 minutes, combine the pot occasionally (lid on, give it a shake!) to ensure it’s all mixed together. Add olive oil to a large frying pan and toast your dipping bread until golden brown on both sides. Rub with a clove of garlic.

Season the pipis with salt and pepper. 

Garnish with chopped parsley and chilli. Serve in the pan with dipping bread.