An Unfinished Bottle!

hello! checking freshness

Fresh Clams in Champagne 
酒煮蜆

Again, there left another unfinished bottle of champagne. We wouldn't mind to throw in some clams as appetizer, non?!

30 live large clams 花甲

2 cups of Champagne (or dry White)

4 cloves of garlic, smashed

25g semi-salted butter

1 small chili, deseeded (optional)

2 tbsp olive oil

handful of parsley, roughly chopped

wake up pls!

• Shake clams to wake them up before cooking. This will help prepare them to release their tension and open up easier when cooked.
• Heat up butter and oil in a hot casserole.
• Add in garlic and stir without browning.
• Pour in clams and shake along the casserole. Splash in champagne and covered. Shake occasionally.
• Once clams are opened, stir in parsley and off the fire.

Serve immediately along the clams juice and champagne sauce.

delightful while effortless!