I often try to cook something special on a Friday night. We’ve been so busy recently that it has been a bit of a struggle, but you can’t get much better than this fantastic starter: fresh, simple, delicious.  A perfect start to the weekend.


  • 50g butter
  • 1 red onion, finely chopped
  • 3 cloves garlic, finely chopped
  • about 1kg clams (in their shells)
  • 1 glass of white wine
  • about 3 tablespoons of chopped, flat-leaved parsley

I’ve never cooked clams before so I asked the fishmonger at Soper’s what to do. She advised me to give the clams just a cursory rinse in cold water before cooking. So that is what I did:

Give the clams a cursory rinse in cold water.

Melt the butter, add the onion and garlic and cook under a low heat until soft, not brown.

Throw in the wine and the clams. Put a lid on the pan and steam for 5 minutes.

Add the parsley and stir.

Discard any clams that do not open.

Enjoy with some crusty bread to soak up the juices.

Serves 4 as a starter.