CLAMS IN TOMATO BROTH
PREPARATION: 10min ~ COOK: 10min ~ READY IN: 25min
- In a pan, add a splash of oil, red and green chillies and spring onion, stir and sauté. Deglaze the pan with the wine and reduce by half. Add fish stock and again reduce by half.
- To the pan, add coriander stalks turn the heat up until pan is steaming, add the clams and tomato puree. Stir gently and cook this through for roughly 2-4 minutes with the lid on. Once cooked, add coriander leaves and a squeeze of lemon to serve.