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About this Recipe

These beauties are Japanese clams (almeja japonesa) from Spain and they are beautiful to cook with, full of flavour and are meatier than mussels. Quite a seafood treat!

This woodfired clam recipe is simple and doesn’t overpower the clams, letting their natural flavour be the star. No point in fresh seafood and then smothering it in overpowering flavours.

1kg clams

1/2 tsp crushed garlic

1/4 tsp crushed ginger

1 tsp sliced chilli

1 red onion finely sliced

1/2 pint vegetable stock

1 tbsp unsalted butter

2 tbsp finely chopped heritage tomatoes

Recipe Instructions

Clean the clams and put the clams, onions, stock, ginger and garlic into a heat proof pan. Cook in your pizza oven, at 500F, for 6 minutes, or until the clams have opened fully. Bin any that have not opened.


Remove from the heat and gently take out all the clams. Whisk the butter into the sauce in your pan and then return the clams to the sauce and gently mix together, sprinkle your sliced chilli and chopped tomatoes over the clams. Season to taste however note the clams are already quite salty.

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