Ingredients
- 2 shallot (finely diced)
- 2 sprig thyme
- 2 sprig bay leaves
- 2 tablespoon extra fine capers
- 4 tablespoon flat leaf parsley
- 4 clove garlic (crushed)
- 2 clove hot chili finely chopped
- 2 kilogram fresh clams (small)
- 1 kilogram lemon (juice and zest)
- 1/2 cup dry white wine
- 1/2 cup extra virgin olive oil
- 6 cup cherry tomatoes on the vine
Preparation
Baking Directions:
Heat a medium sized pan, add shallots and chili sweat for 30 secondsAdd garlic thyme and bay leaves and toss pan gently, add clams.
Pour in the wine cover immediately with lid and leave for 90 seconds.
On a baking tray place the tomatoes on the vine and drizzle with olive oil.
Place in oven 220c for 5-6 min until tomatoes start too burst.
Once the clams start to open add, extra fine capers, and parsley.
Toss pan to ensure all are combined.
Remove from heat and add extra virgin olive oil stir in and season with black pepper.
Place clams into serving bowls.
Remove tomatoes from oven and place on the side of bowls.
Garnish with fresh chervil and crusty bread.
