Recipes

Put a dash of vegetable oil in a pan and fry an onion together with garlic and a few thin slices of ginger for 5 minutes until they are golden brown. Add a cup of water with a deseeded chilli pepper, add the venus clams (500 gram) and leave them to braise for 8 minutes until the shells have fully opened. Serve with a little rice and grate a little lemon zest on top and some finely chopped coriander.

Serves: 4