Surf Clams, Peach Granita, Olive Oil

Recently I cooked a degustation for Assistance Dogs Australia and 13 people. Eight courses. That adds up to 104 dishes! And it really came off well after many nights preparing and planning. One of the star dishes of the night was my Surf Clams, Peach Granita, and olive oil. I was originally searching for razor clams to recreate the dish from Mugaritz but they're near impossible to find in Sydney and Surf Clams actually paired perfectly with the granita and oil.

Transient

To make this dish for four people you'll need:

  • 20 surf clams (you can find them at the fish markets vacuum packed)
  • 110g caster sugar
  • 1 cup water
  • 12 peaches, chopped
  • 1 cup apple juice

Dissolve the sugar in water in a saucepan on low and then put aside to cool. Blend the peaches with a stick blender and then extract the juice using a fine sieve. Combine with the apple juice and sugar water and then pour into a thin metal pan and put in the freezer. After two hours mix up and scrape with a fork. Break up the crystals each hour until the granita is light and fluffy. 

Heat the clams in recently boiling water until they open. Serve five clams (out of their shell) per plate with a scoop of granita and drizzle with olive oil.

So simple but very effective, trust me!