One Pot Clams

• 2 tbsp extra virgin olive oil
• 3 garlic cloves, sliced
• 3 celery stalks, diced
• 1 red onion, sliced
• 400g can diced tomatoes
• 1 chilli, deseeded and chopped
• 1 preserved lemon
• 1 tsp sumac
• 1kg of clams
• Crusty bread, for serving
• Extra virgin olive oil
• 1 clove garlic

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This recipe is created by Preeya Alexander for Tefal in partnership with Good Chef Bad Chef.

1. Heat olive oil in a large pan. 2. Add garlic, onion and celery and soften for 3 minutes. Add the canned tomatoes and chilli and simmer for 3 minutes. 3. Add preserved lemon and sumac and bring the mixture to boil. 4. Add in all the clams and cover for 8-10 minutes, combine the pot occasionally (lid on, give it a shake!) to ensure it’s all mixed together. Add olive oil to a large frying pan and toast your dipping bread until golden brown on both sides. Rub with a clove of garlic. 5. Season the pipis with salt and pepper. 6. Garnish with chopped parsley and chilli. Serve in the pan with dipping bread.