2 white onions, finely diced
2 garlic cloves, crushed
butter, for frying
¼ head celery, finely diced
1 carrot, finely diced
1 tablespoon dried turmeric (curcuma)
1 tablespoon grated ginger
500ml white wine
1kg clams
1 teaspoon sesame oil


1.Fry the onion and garlic in butter on a medium-high heat.
2.After a few minutes add the celery, carrot, turmeric and grated ginger.
3.Add the white wine and cook for 5 minutes, covered with a lid.
4.Wash the clams in water and then add them to the pan.
5.Cook until the clams begin to open.
6.Serve the clams in a bowl with the broth.
7.Drizzle sesame oil on top.

Food Marc de Passorio Photography Jason Creaghan

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