Diamond Shell Bouillabaise

30 minshere
Cooking method: Stove top

Diamond Shell Bouillabaise

30 mins
Cooking method: Stove top



  • 4 tbsp extra virgin olive oil
  • 1 kg whole diamond shell clams (live or blanched chilled)
  • 1 clove garlic, crushed
  • 2 leeks, chopped
  • 1 cup mixed diced root vegetables (carrots, orange kumara, fennel)
  • 1 stick celery, diced
  • 2 med red onions, diced
  • 2 red peppers, diced
  • ½ cup white wine
  • 1 cup chopped ripe tomatoes
  • black pepper
  • basil leaves for garnish


Serving option: spaghetti alla vongole

  • 250g spaghetti
  • finely grated parmesan cheese

Seafood used

Cooking method

  1.  Place saucepan on high heat, add olive oil then clams & toss.
  2.  Add the garlic and all the vegetables (except for tomatoes) and sauté.
  3.  Deglaze with the white wine, then add the tomatoes.
  4.  Cook until clams just begin to open, remove as they open and place in bowl and cover.
  5.  Reduce liquid in pan, season with pepper only (no salt!)
  6.  Place clams in serving bowls, add vegetables and liquid.
  7.  Garnish with fresh basil and serve.

Serving option: spaghetti alla vongole

  1. Cook pasta to manufacturer’s instructions, stir in cooked and drained spaghetti to bouillabaise mixture and plate, serving with a little grated parmesan cheese.

Image and recipe courtesy Cloudy Bay Clams