Ingredients
- 3 tablespoons canola oil
- 1 pound tricolour cherry tomatoes
- 5 cloves garlic, crushed
- 1 shallot, finely chopped
- 1 bulb fennel, finely chopped, and fronds chopped and reserved
- 1 serrano pepper, seeded, deveined and finely chopped
- 2 pounds live clams, purged
- 1 cup Unsworth Vineyards 2019 Pinot Gris
- 1 cup (2 sticks) butter, cubed
- 1/4 cup chopped Italian parsley
- Salt and pepper to taste
- Fresh focaccia, to serve
Instructions
Heat oil in a large saucepan over high heat, until it just starts to smoke. Add tomatoes and pan-fry for 1 minute, until slightly blistered. Add garlic, shallot, chopped fennel bulb and serrano pepper and cook for another 4 to 5 minutes over high heat, until vegetables are soft and fragrant.
Add clams, Pinot Gris and butter. Cover, reduce heat to medium and cook for 3 to 5 minutes, until clams have opened up.
Discard any unopened clams. Cook for another 3 to 4 minutes until the sauce has reduced by a third. Stir in parsley and half the fennel fronds, then season to taste. Transfer to serving bowls and scatter the remaining fennel fronds on top. Serve with fresh focaccia — and the remaining Pinot Gris.