4 tablespoons ’nduja
50g butter
olive oil
3 cloves garlic, finely chopped
3 shallots, finely chopped
fresh chilli, to taste
1½kg Cloudy Bay clams
150ml dry white wine
20g fresh chopped parsley

Fresh, slightly spicy clams are here. The best of this dish is to clean the juices off your plate with a fresh focaccia – which is called scarpetta.

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1.Mix the ’nduja, butter and 10ml olive oil with a stick blender or mixer. Set aside.
2.Heat up a pan with olive oil, garlic, shallots and chilli.
3.Let the garlic take on a light colour before adding the clams and white wine.
4.Cover the pan with a lid and leave to simmer until the clams are open.
5.Add the ’nduja butter and and finish off with fresh parsley.

Recipes & food styling Perrin Yates / Photography Tony Nyberg