THE FOOD EDIT: SURF CLAMS WITH HAZELNUT THYME BUTTER
On a recent road trip our Food Editor, Douk Konstantaras, and photographer friend, Janyon Boshoff, took time out on the beach to whip up some extraordinary seafood cooked on an open fire in an inlet on the South Coast near Jervis Bay.
There is something about setting up a fire on the beach, and cooking good wholesome food that warms the soul. And we could all do with a bit of soul warming in this weather.
Read on for Douk's Surf Clams recipe.
Surf Clams with Hazelnut Thyme Butter
1Kg surf clams
50 grams chopped hazelnuts
100 grams softened salted butter
2 Tbsp thyme leaves
To make the butter, combine all the ingredients in a bowl and stir through the softened butter.
Refrigerate till ready to use.
Place the clams in a pot with the lid on and cook on medium heat for 6-8 minutes, stirring the clams occasionally until they all open.
Once opened and cooked, stir through the thyme butter.
Serve with some crusty sourdough bread.
Enjoy with friend and a little glass of red wine.
Food : Douk Konstantaras
Styling : Heidi Albertiri - TLSE Editor
Photographer : Janyon Boshoff
Linen - The Print Society
Plates and bowls - Mud Australia
Clams - Nicholas Seafoods
All other items from the TLSE prop collection.