Clam Bake In A Basket
- 1 Tbsp olive oil
- ½ white onion, peeled and finely sliced}
- 2 sticks celery, finely sliced
- 150g dry white wine
- 150g double cream
- 2 corns on the cobs
- 150g baby new potatoes
- 50g green beans, ends trimmed
- 50g mangetout
- 8 baby courgettes
- 500g Palourde clams
- 100g sea lettuce / edible sea weed
- 1 lemon
- 10g chervil
- 10g tarragon
- crusty bread, to serve
Heat the olive oil in a pan and cook the onions and celery over a moderate heat until softened. Add the white wine and reduce by half. Add the cream and allow to come to a boil. Remove from the heat. Set aside to keep warm. In the meantime, cook the corn in salted boiling water for 20 minutes over high heat. In a separate pan, cook the potatoes in the same way, draining after 20 minutes of cooking. Drain both the corn and the potatoes and set aside.
Grill the green beans, mangetout and courgettes on the preheated the grill of the Hub BBQ until charred and partially cooked. Remove and set aside. Add the corn and roll them along the grill on all sides. Remove the corn from the grill and used a shark knife to cut into 4 pieces each. Add the corn to the other vegetables and set aside to keep warm.
Wash the clams in cold water before placing inside the rotisserie tumbler on the Hub or Fusion BBQ, along with the seaweed and cooked potatoes. Set the spit poles to the lowest setting, re-stoke the charcoals and once ready, place the spit with the rotisserie tumbler over the coals and start rotation. Leave to cook for 10-15 until the clams have all opened.
Remove the clams and potatoes from the barrel and place into a large heavy, cast iron pot along with the warm cream sauce and all the chargrilled vegetables. Season the mixture generously with lemon juice and place on the BBQ to reheat over high heat. Finely chop the chervil and tarragon and add to the pan. Serve with crusty bread.