On Sundays we tend to go to our farmer’s market at Ally Pally to stock up on fruit, veg and juice from the biodynamic Perry Court stall, amazing sausages from the Giggly Pig and whatever else we fancy for the next few days. There’s a wonderful salt marsh lamb lady as well as a brilliant fishmonger and plenty of cheese, game, cakes & bread as well as other weird & wonderful stalls of pottery, hats, jewellery & other vital items, but mostly it's really good, realtively local produce. Last Sunday we got a couple of handfuls of lovely fresh clams & as I’ve never cooked them before I decided to keep it very simple.
I sliced up a couple of garlic cloves and a red Birds Eye chilli & put them in a large pan with a little olive oil. The clams went straight in then with a small glass of white wine & some black pepper (no salt, the natural flavour of the sea from the clams should be enough), covered with the lid and let them steam for a couple of minutes. When they were all open I added a huge handful of finely chopped flat leaf parsley and served it straight away. They were delicious! As this was lunch, I had them with just a slice or two of crusty bread (fig and fennel sour dough, also from the market) but for a more filling dinner I would toss the clams and their sauce with some spaghetti, well lubricated with extra virgin olive oil, for a simple Spaghetti alle vongole.