Clam and chickpeas in chilli sauce — a Honey & Co recipe

Swollen lips, a burning sensation on the tongue, a runny nose, sweaty brow, flushed cheeks and teary eyes . . . symptoms you might associate with a medical emergency more than with the pleasures of the table. Unless the cause is a dose of capsaicin, the substance in chillies that makes food hot and utterly irresistible.

There is basically no limit to the number of chillies you can use for this recipe beyond what you prefer. It’s a dish of gutsy flavours that can stand up to any amount of heat: clams with their intense marine salinity, tangy chickpeas melting to a floury fluff, fruity, salty olives, the citrusy rasp of coriander and sweet discs of carrot. Never a dull moment from the first bite until there’s nothing left in the bowl except the rusty red hot sauce, aching to be soaked up in good thick bread.

Clams don’t feature in most people’s shopping baskets because they are perceived to be tricky to cook and potentially dangerous. But these tend to be myths. They are easy to cook and almost impossible to ruin: they steam in their own vapour, which makes a delicious sauce.

Famously, clams are seldom dangerous to eat in months without the letter r in the name. Just give them a rinse, remove any that are broken, opened or that don’t open after steaming and you’ll be as happy as one.

Clam and chickpeas in chilli sauce

Serves 4

For the chilli sauce

1. Wash the clams in cold water. Sift through them carefully, discarding any broken or open ones.

2. Place all the ingredients for the chilli sauce in a food processor and blitz to a smooth paste.

3. Put the paste in a wide sauté pan, preferably with a lid, over a low heat. The oil in the paste will split and the aromats will fry in it. Keep stirring, taking care not to let it burn. When the colour changes from bright red to rust, add a cup of water, the carrots, chickpeas and olives. Put the lid on and let it simmer gently for 5-8 minutes until the carrots are soft.

4. Add the clams, increase the heat slightly, stir well and put the lid on. The clams should pop open like popcorn.

5. After 3-4 minutes remove the lid, stir and put the lid back on for another two minutes until all the clams are opened.

6. Sprinkle the coriander and serve immediately with wedges of lemon and your juice soaker of choice. Don’t forget a bowl for the shells.

honeyandco.co.uk

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