Late summer means beautiful tomatoes and I am buying, eating, cooking and preserving them like crazy!
I loved being part of the Grossi family’s Melbourne Tomato Festival, a glorious, sunny day of eating, drinking and celebrating Italian culture. I was honoured to be part of it (see below for the two dishes I demo’d).
Bloody Caesar & Clam Salad
This is a two-part recipe with clams and tomatoes. I developed these two dishes for the wonderful Melbourne Tomato Festival.
Bloody Caesar is the Canadian version of a Bloody Mary cocktail and it’s usually made with ‘Clamato’, a commercial drink that combines ‘clam juice’ and tomato. My version uses fresh clam stock, reserved from steaming the clams. The clams are then used in a Thai-style salad.
- 200 grams water
- 500 grams clams
- 400 grams juicy tomatoes
2 tsp Worcestershire sauce
juice of ½ lemon
1 long fresh red chilli, seeds removed
- 300 grams ice
- 200 grams vodka
- Place water in mixing bowl and clams in steamer basket. Cook 7 min/Varoma/speed 1.
- Reserve clams for the salad below (or linguini with tomatoes and parsley, another favourite).
- Reserve 150 g of the clam steaming liquid for the Bloody Caesar and keep the rest for use in the dressing for the clam salad.
- Add the tomatoes, Worcestershire sauce, lemon juice, chilli, ice and vodka.
- Blend 45 sec/speed 10.
- Pour into tall glasses.
- 500 grams cooked clams
- 200 grams cherry tomatoes, halved
- 2 red shallots, peeled and thinly sliced
- 80 grams unsalted, roasted peanuts
- 1 tbsp ikan bilis (dried anchovies), optional
- 10 sprigs coriander, leaves only
- 10 sprigs Thai basil, leaves only
- juice of 1 lime
- 2 tsp fish sauce
- 1 Tbsp sesame oil
- 60 grams clam broth
- 2 tbsp Neil Perry’s chilli sauce, optional
Toss clams with tomatoes, shallots, peanuts, ikan bilis and herbs. Place lime juice, fish sauce, sesame oil and clam broth in a jar and shake to combine. Drizzle dressing over salad and gently combine. Dollop with chilli sauce.