This recipe uses ½ pk (9-12 each) – Clams

Ingredients

Sautéed Clams 

• ½ pack Ocean Delight Clams (9-12 each) 
• ¼ cup – Chopped onions
• 1 clove – Minced garlic
• ¼ cup – White wine

Tomato Choka

• 3 whole – Plum tomatoes
• 2 cloves – Minced garlic
• ½ tsp. – geera
• 1 each – Chopped pimentos 
• ¼ tbsp. – Chopped shadon beni
• ½ tbsp. – Chopped chive
• 1 tbsp. – Onions

Saffron Potato

• 4 oz. – Peeled and diced potatoes
• 1 tbsp. – Chopped onions
• 1 clove – Minced garlic
• Saffron powder
• 2 tbsp. Vegetable oil
• 2 cups vegetable stock

Directions

1. Heat Sauté Pan with olive oil to medium heat, add onions, clams, garlic and sauté for 2 minutes until onions are soft.
2. Add white wine and simmer for 3 more minutes covered at a lowered temperature.
3. Remove clams from pot and set aside, add diced potatoes, saffron, additional aromatics and vegetable stock. Bring to a boil and leave to simmer until potatoes are cooked through for 8-12 minutes.
4. When potatoes have been cooked return clams to the pot to allow to incorporate all the flavours.
5. In a separate pot, sweat the aromatics for the choka, on a moderately low heat (onions, garlic, pimentos, geera, shadon beni, chive) till soft, set side to be blended.
6. Over a direct flame roast the tomatoes skin on to achieve a good char on the outer part of the tomato.
7. Then combine tomatoes and aromatics in a bowl and roughly crush tomatoes together with other ingredients.
8. Season to taste with salt and pepper.