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Vietnamese Clams with Peanuts

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When Matty Matheson came over to Gozney HQ to hang out and cook food he was desperate to show us this recipe – and when you try it you’ll see why! A slap in the face zingy dressing and clams that cook outrageously good in Roccbox make this a super quick dish that you’ll be making again and again…


To make the salsa verdi, combine all the ingredients in a bowl and season with more fish sauce and black pepper to taste.


Pre heat a cast iron pan in Roccbox until super hot. Carefully remove the pan from Roccbox and add the clams to the pan. Return the pan to Roccbox and cook for around 3-5 minutes or until the clams are open and their juice is bubbling in the pan.


Add the clams to a bowl, dress with the salsa verdi and sprinkle over the peanuts.


Get stuck in with your hands to devour!

Oven Temp.
  • 400g Fresh Clams
  • 1 Tbsp Peanuts
For the salsa verde;
  • 1 Tsp Ginger, grated
  • 1 Shallot, finely diced
  • 1 Garlic Clove, grated
  • 1 Red Chilli, finely chopped
  • 1 Green Chilli, finely chopped
  • 1/2 Bunch Coriander, chopped
  • 1/2 Bunch Flat Leaf Parsley
  • 1 Tbsp Basil, chopped
  • 25ml Toasted Sesame Oil
  • 20ml Fish Sauce
  • 80ml Olive Oil
  • 1 Lime, juiced
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