Roasted clams with garlic sauce

  1. Place the clams and star anise on to a large square of aluminium foil, season with salt and pepper and moisten with the white wine.
  2. Make a parcel with the aluminium foil, place on a baking tray and roast in a moderate oven for around 10 minutes.
  3. Mix the chopped garlic and half the parsley with the egg yolks, very gradually add the oil and keep mixing until you have a thick sauce similar to mayonnaise. Gradually add the juice of half a lemon and blend together - the sauce will be thinned by this addition. Next, add some breadcrumbs and stir until the crumbs are well combined.
  4. Remove the clams from the oven, and place in a warmed serving dish. Top with chopped parsley and serve with a large spoonful of the garlic sauce and the remaining parsley.


Author The Cornish Fishmonger


  • Author: The Cornish Fishmonger
  • Prep time:
  • Cook time:
  • Total time:
  • Serves: 2


  • 1 kg Clams or other shellfish of your choice
  • 1/2 glass dry white wine
  • Garlic finely chopped
  • Extra virgin olive oil
  • 2 Egg yolks
  • Bread crumbs
  • Lemon
  • Star Anise
  • Parsley