Clams with Aioli

A delicious alternative to moules mariniere! The aioli helps make a wonderful flavoursome sauce – serve with crusty baguette.
Servings: 6 yield(s)
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
    For the aioli
  • 2 large eggs (yolk only)
  • 1 tsp white wine vinegar
  • 1 tsp English mustard
  • salt & pepper (freshly ground)
  • 250 ml groundnut oil
  • 2 garlic cloves (peeled & crushed)
  • pinch of paprika
  • For the clams
  • 2-2.5 kg fresh clams (cleaned)
  • 2-4 tbsp olive oil (plus extra to drizzle)
  • 6 shallots (peeled & thinly sliced)
  • 3 thyme sprigs
  • 4 bay leaves
  • 1 splash dry white wine
  • 1 small bunch fresh flat leaf parsley (roughly chopped)
  • To serve
  • crusty baguette
  • drizzle of olive oil
  1. To make the aioli, in a mixing bowl add the egg yolks, white wine vinegar, mustard and a pinch of salt. Whisk together at the same time slowly add the oil until it is thick and emulsified. Now add the garlic, paprika and mix through, season to taste. Cover the aioli and place in the fridge.
  2. In a very large pan heat the oil and add the shallots, sauté for 3-4 minutes or until softened. Now add the clams, thyme, bay leaves and a splash of wine. Cover the pan with a lid and let the clams steam and give the pan a good shake, let steam for 4-5 minutes until the clams have opened. Take the pan from the heat.
  3. Remove the clams from the pan with a slotted spoon and transfer to serving bowls, throw away any that have not opened.
  4. Return the pan to the heat and add 4 tbsp of aioli to the pan juices with the chopped parsley and mix through. Spoon the sauce over the clams and a drizzle of olive oil. Serve with crusty bread and place the remaining aioli in a bowl for guest to have more. Enjoy!