These delicious oily and garlicky clams are from ” Mezcla” by Ixta Belfrage. They can be served as a starter or a main. Instead of the chickpeas they can be tossed with pasta, or served with grilled bread or chips.
I love these clams but if razor clams are not available or dont appeal they can be replaced with mussels. The recipe is from ” Hong Kong Diner” by Jeremy Pang.
Another version of this Goan speciality from Madhur Jaffrey’s ” Ultimate Curry Bible”. You can substitute small mussels or cockles for the clams, depending on what is available and your budget. Serve with rice.
This weekend I am working my way through posting all the remaining River Cafe recipes I have enjoyed over the years so far. Here is another one from ” River Cafe Two Easy” by Rose Grey and Ruth Rogers. Looking through this cookbook i can see several more vegetarian pasta dishes i must try soon so look out for these.
This can be served as a Tapas, starter or light meal and is another recipe from ” Casa Moro” by Sam and Sam Clark. You can replace the clams with small mussels if you like.
Another recipe from ” The Vietnamese Market Cookbook” which they recommend serving with thin cut french fries- and why wouldn’t you! I like to use small clams but it works with any clams or mussels.
