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Clams in White Wine


  • 75ml olive oil
  • 1 small dried red chilli
  • 1 bay leaf
  • 1 dessert spoon plain flour
  • 1/2 large onion, finely chopped
  • 1 pinch powdered saffron
  • 1 glass dry white wine
  • 1 kg small clams or pipis, soaked in salted water for 30 minutes


  1. Heat the olive oil in a large frying pan. Add the chilli and bay leaf. Allow the oil to become infused with the flavours of the chilli and bay leaf for a few minutes, but do not burn.
  2. Add the onion to the oil and cook till soft. Stir in the flour and saffron. Pour in the wine and bring to the boil.
  3. When boiling, add the clams. Continue cooking till all clams have opened (discard any that do not). Serve straightaway.