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Clams Baked in Paper with Chickpeas, Burghul Wheat & Salami Recipe

Clams Baked in Paper with Chickpeas, Burghul Wheat & Salami Recipe

Clams Baked in Paper with Chickpeas, Burghul Wheat & Salami Recipe

In the mood for seafood? This mouthwatering Clams Baked in Paper with Chickpeas, Burghul Wheat & Salami Recipe is sure to hit the spot with its delicate pairing of flavours.

Clams Baked in Paper with Chickpeas, Burghul Wheat & Salami Recipe 

Serves 4

  • 1⁄3 cup extra-virgin olive oil
  • 20g unsalted butter
  • 1 small fennel, finely chopped 1 small onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1 cup cracked burghul wheat
  • 500ml apple cider
  • 1 x 400g can chickpeas, rinsed and drained
  • 750g clams, rinsed and cleaned
  • 100g thinly sliced spicy salami
  • 1⁄4 cup finely chopped chervil leaves, plus extra to serve
  • 2 tbsp lemon juice
  • Lemon wedges, to serve (if desired)

 

How to make our Clams Baked in Paper with Chickpeas, Burghul Wheat & Salami Recipe:

1. Preheat the oven to 200°C (180°C fan forced). Heat 2 tablespoons of the oil and the butter in a large, deep-sided saucepan over medium heat. Add the fennel, onion and garlic, cook for 6 minutes. Season with salt and pepper.

2. Add the burghul wheat and stir to coat. Add the apple cider and 11⁄2 cups of water, then bring to a simmer and cook for 10-12 minutes, or until just tender. Add the chickpeas and mix to combine.

3. Cut 4 x 40cm squares of baking paper. Divide the burghul wheat mixture between each. Top with clams and fold to secure. Place on a baking tray and cook in the oven for 20 minutes, or until the clams have just opened.

4. Meanwhile, heat a large, non-stick frying pan over high heat. Add the salami and cook for 2 minutes, or until crispy and the oils have been released from the salami.

5. Mix the chopped chervil, lemon juice and remaining oil together and set aside.

6. Place the clam parcels on plates and carefully open the paper. Top the clams with the crispy salami, chervil oil and extra chervil to serve.

 

SMART TIP

If you don’t have chervil, reserve the fronds from the fennel to use in the oil instead.

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