WHAT'S IN IT?
1 tbs peanut or sunflower oil
1⁄2 bunch spring onions, white and light green chopped, dark green sliced
3 tsp sambal oelek or chilli paste
2kg clams (vongole)
345ml pale ale
Chargrilled ciabatta or sourdough to serve
PUTTING IT ALL TOGETHER:
Heat the oil in a large saucepan over medium-high heat. Add the white and light green spring onion and cook for 1-2 minutes until softened, then add the sambal oelek and cook, stirring for 1-2 minutes until fragrant.
Add clams, beer, and cover with a lid. Cook for 2-3 minutes, shaking pan until all have opened. Top with sliced dark green spring onion and serve with bread.