Palourde clams with chiu chow chilli oil and pancetta and chilli jam
This simple, buttery palourde clam recipe from Matt Beardmore is topped with a moreish pancetta chilli jam, made by rendering pancetta lardons and then simmering them with brown sugar, sherry vinegar and a generous amount of Lee Kum Kee chiu chow chilli oil. Probably worth doubling – it’s hard not to eat out of the pan with a spoon.
Ingredients
Metric
Imperial
Pancetta and chill jam
- 170g of pancetta, cut into lardons
- 2 shallots, sliced
- 50g of dark brown sugar
- 50ml of sherry vinegar
- 1 tbsp of colatura di alici, can substitute with fish sauce
- 2 tbsp of Lee Kum Kee Chiu Chow Chilli Oil
Clams
- 1kg palourde clams
- 50ml of olive oil
- 1 large shallot, finely sliced
- 3 garlic cloves, finely sliced
- 200ml of white wine
- 1 tbsp of Lee Kum Kee Chiu Chow Chilli Oil
- 100g of butter
- 200g of agretti, (monk's beard)
Method
Add the pancetta lardons to a cold saucepan and gently cook them to render out the fat. Start on a low heat, and gradually turn the heat up to medium
- 170g of pancetta, cut into lardons
When the pancetta is just beginning to crisp up remove them from the pan with a slotted spoon
Add the sliced shallots and cook for 3–4 minutes until soft and just beginning to turn golden
- 2 shallots, sliced
Return the pancetta to the pan along with the sugar, vinegar, colatura di alici and chilli oil
- 50g of dark brown sugar
- 50ml of sherry vinegar
- 1 tbsp of colatura di alici, can substitute with fish sauce
- 2 tbsp of Lee Kum Kee Chiu Chow Chilli Oil
Turn the heat down to low and simmer for 5–10 minutes until it reaches a jammy consistency. If it becomes a bit too thick add a splash of water to loosen it up
Clean the clams by soaking them in salted water for 30 minutes, then pick through them, discarding any dead ones
- 1kg palourde clams
Drain them in a colander then place in a bowl/sink of fresh water to rinse – repeat this process until the water is clear
Heat up the olive oil in a pan that has a tight fitting lid
- 50ml of olive oil
Add the shallots and garlic and fry for 30 seconds
- 1 large shallot, finely sliced
- 3 garlic cloves, finely sliced
Add the clams, white wine, chilli oil and butter and place the lid on the pan
- 200ml of white wine
- 1 tbsp of Lee Kum Kee Chiu Chow Chilli Oil
- 100g of butter
Cook for 1-2 minutes until all the shells have popped open
Add the agretti, replace the lid and cook for a further 30 seconds
- 200g of agretti, (monk's beard)
Give everything a quick stir then serve up immediately in a large deep bowl
Drizzle over plenty of the warm pancetta and chilli jam
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