SPICED CLOUDY BAY CLAMS Á LA MEUNIÈRE

Food Marc de Passorio Photography Jason Creaghan

	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.