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'Nduja clams

This is my attempt to recreate the 'nduja clams I had at Bestia in Los Angeles last year. The dish was astounding - meaty, briny and piquant, its powerful ingredients sang in harmony. Long after the clams had been eaten we were dipping our fingers into the leftover sauce and licking them until there was nothing left. Thankfully I had the presence of mind to ask the waitress what the ingredients were. I would never have guessed it contained preserved lemon as it was added so sparingly - just enough to lift the sauce, not enough to make itself overtly known.


Every time I make this dish I'm bowled over again by how beautifully the clams and 'nduja work together, with the help of a little lemon. The flavours are genius - if you like bold tastes I couldn't recommend this more highly.

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