Cloudy bay clams with sesame pipian

New Zealand has some wonderful seafood, in particular the clams and abalone. This version of a traditional pipian sauce is elegant and piquant. It is lovely with the briny clams and makes a great simmer sauce for vegetables too.

INGREDIENTS

1kg cloudy bay, cherry stone or turtle neck clams

200ml dry cider

Sesame pipian

310g peas, blanched

toasted sesame seeds, to garnish

METHOD

Rinse and scrub the clams to ensure there is no sand.

Preheat a large wide saucepan with a lid over high heat until intensely hot.

Add the clams and cider, cover and cook for 2–3 minutes, until the clams just begin to open. Add the sesame pipian and bring to the boil – by then the clams should be fully open. Remove the clams from the sauce and place in a bowl.

Gently simmer the sauce until it reduces to a nice coating consistency, about 5 minutes. Add the peas to the sauce and heat through, stirring to combine.

While the sauce is reducing, separate the clams into half shells and arrange on serving plates, facing upwards. Pour the reduced sauce over the clams and sprinkle with sesame seeds. Serve immediately with spoons and finger bowls.

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