Terroir Kitchen's steamed Pacific clams

Chef Faizal Kassam's steamed clams with garlic, Calabrian chili, fino sherry, lime and cilantro.

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Fans of Vancouver's Cibo Trattoria and UVA Wine Bar can now find chef Faizal Kassam in his own restaurant, Terroir Kitchen, located in West Vancouver. Serving small-plates with French, Spanish, Italian and North African influences, Terroir Kitchen is the result of Kassam's vision of opening up his own restaurant for people to enjoy bold, flavourful dishes made using local and fresh ingredients.

Try making these clams to get a taste of Kassam's style, and be sure to enjoy them with some grilled focaccia to soak up sauce.

1 tbsp canola oil
1 tsp minced garlic
1 tsp Calabrian chili paste
1 lb cleaned Manila clams
1 tsp sea salt
1/2 cup Alvear Fino Montilla Sherry
1/2 bunch cilantro, washed, stems removed and roughly chopped
1/2 lime, juice only
1 tbsp olive oil

In a sautĂ©ing pan over medium heat, add the canola oil, garlic and chili paste. Cook until the aroma is released, about 30 to 45 seconds.

Add the clams, season with sea salt and toss.

Add the fino sherry to the clams and place a tight fitting lid on the pan. Cook for 2-3 minutes or until all the clamshells have opened. Discard any unopened clams.

Remove from heat and add the cilantro and lime juice. Toss and plate into the serving bowl, or divide between two bowls. Taste to check seasoning.

Garnish with olive oil.

Yield:
2 servings