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.
Continuing with some of my favourite shellfish recipes here’s another from Rick Stein’s “Seafood Odyssey”.
A quick, easy and delicious recipe from Mitchell Tonks ” Seafood Cafe Cookbook. Best with large, fat and juicy Palourdes.
A recipe from Catalonia, Spain
A spanish recipe for clams wich would usually be served as a tapas.