Mate With a Plate: The Little Bistro's clams

Long Lunch 15/10/2018
Credit: Richard Uttley.

Recipe provided by Mate With a Plate guest Richard Uttley.

Serves 6. GF. Time 25 mins+ Overnight to steep.

I have childhood memories of my grandma taking me for walks on the beach outside of where we lived in Blackpool, England. I loved finding clams but was always disappointed when there was no meat inside the shells. This recipe, with a sunny yellow sauce from New Zealand Saffron is inspired from this memory.


  • 2 large pinches saffron
  • 200ml freshly boiled water
  • 1 tbsp canola oil
  • 200g finely chopped shallots
  • 200ml dry white wine
  • 500ml cream
  • 2kg littleneck clams
  • salt and pepper
  • freshly chopped soft herbs, for garnish


  1. The day before you plan to cook, soak the saffron in the water and leave to steep overnight.
  2. Heat oil in a large frying pan over a medium heat.
  3. Add shallots and cook for 10-12 minutes until soft and translucent, stirring occasionally.
  4. Add the saffron and soaking water and simmer until liquid is reduced by half.
  5. Add wine and simmer again to reduce by half.
  6. Stir in cream and then immediately add the clams to let them cook as the cream heats in the sauce; don’t let the sauce boil, or it will split.
  7. As sauce begins to thicken, remove the pan from the heat and season with salt and pepper as needed.
  8. Serve immediately, garnished with fresh soft herbs

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