- 250ml White Wine
- 1 kg Clams (cleaned) – I only used 500g
- 3 Tablespoons Olive Oil
- 3 Garlic Cloves (thinly sliced)
- 600g (Fresh or Tinned) Ripe Tomatoes (Peeled and Chopped)
- 1 Teaspoon Caster Sugar
- 2 Tablespoons Fresh Oregano (Chopped)
- 1 Lemon
- 16 Raw Tiger Prawns (Peeled and Deveined)
- 12 Large Scallops (Cleaned)
- 120g Feta Cheese (Broken into 2cm chunks)
- 3 Spring Onions (thinly sliced)
- Sea Salt and Black Pepper
Bring the white wine to the boil in a medium saucepan and reduce until only a quarter of the quantity is left.
Add the clams to the saucepan and cover with a lid. Allow to cook over high heat for about 2 minutes (shaking the pan occasionally). Check that the clams have opened, before transferring to a fine sieve to drain, being sure to retain all of the cooking liquid (in a bowl or jug) for later.
Remove the clams from their shells, though you may wish to leave a few with shells on for presentation at the end.
Preheat the oven to 240°C.
Place a large frying pan over medium-high heat and cook the garlic in the olive oil until just golden. Add the tomatoes, clam liquid, sugar, chopped oregano and a grinding of pepper and salt. Using a vegetable peeler, peel off three strips of lemon and add them to the sauce. Allow to simmer gently for about 20-25 minutes until the sauce thickens nicely. Taste for seasoning and be sure to discard the lemon peel.
Add the prawns and scallops and stir gently to coat them in the sauce. Allow to cook for just a couple of minutes. Fold in the clams and transfer everything to an ovenproof dish. Scatter with the feta cheese and spring onions (and any of the cooked clams in their shells) and place into the oven for about 5 minutes, until the top of the dish colours a little and the seafood is cooked.
Remove from the oven, squeeze some lemon juice over the top and drizzle with a little extra olive oil.
Perfect served with couscous, rice or bread.
Notes on Cooking
- If you like a little heat, feel free to add some chilli flakes to the sauce at the same time as you add the tomatoes.
* Recipe from the cookbook ‘Jerusalem’ by Yotam Ottolenghi and Sami Tamimi