One-Pot Drunken Clams
Recipe by Maxwell & Williams.
Don't be down because we're in the midst of winter and stuck inside. Instead reignite your love for home cooking! This is the perfect recipe to create an extraordinary meal from home, and to warm you up while you're at it!
This dish features the Maxwell & Williams Vitromax range. French-made cookware, created with advanced glass ceramic technology, the Vitromax range can withstand extreme cooking changes to make your home cooking more seamless.
3 tablespoons butter
¼ cup garlic cloves, crushed
¼ cup spring onion, finely sliced
½ onion diced
1 ½ cups white wine
1 cup chicken stock
1kg clams or cockles, small
½ cup cream
2 tablespoons parsley, roughly chopped
2 tablespoons dill, roughly chopped
2 tablespoons chilli, roughly chopped
Place Vitromax over a medium heat and add butter, garlic, cloves and onion. Sauté for 4 minutes or until soft.
Increase heat to high and pour in white wine, cook for 1 minute.
Reduce heat to medium and add chicken stock and cream, stirring to combine. Immediately add clams, cover and allow
simmering for 2-3 minutes or until clams have opened.
Remove from heat and top with parsley, dill and chilli.
Made in France using advanced glass ceramic technology, Maxwell & Williams' -Vitromax' range can withstand extreme changes in temperature from -40 to 300 degrees Celsius. Use each piece between the stovetop, oven, fridge and freezer, as well as for serving cooked meals on the table.