THE FOOD EDIT: SURF CLAMS WITH HAZELNUT THYME BUTTER

On a recent road trip our Food Editor, Douk Konstantaras, and photographer friend, Janyon Boshoff, took time out on the beach to whip up some extraordinary seafood cooked on an open fire in an inlet on the South Coast near Jervis Bay.

There is something about setting up a fire on the beach, and cooking good wholesome food that warms the soul. And we could all do with a bit of soul warming in this weather.

Read on for Douk's Surf Clams recipe.

Surf Clams with Hazelnut Thyme Butter

Ingredients:

1Kg surf clams

50 grams chopped hazelnuts

100 grams softened salted butter

2 Tbsp thyme leaves

Method:

To make the butter, combine all the ingredients in a bowl and stir through the softened butter.

Refrigerate till ready to use.

Place the clams in a pot with the lid on and cook on medium heat for 6-8 minutes, stirring the clams occasionally until they all open.

Once opened and cooked, stir through the thyme butter.

Serve with some crusty sourdough bread.

Enjoy with friend and a little glass of red wine.

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Images:

Food : Douk Konstantaras

Styling : Heidi Albertiri - TLSE Editor

Photographer : Janyon Boshoff

Linen - The Print Society

Plates and bowls - Mud Australia

Clams - Nicholas Seafoods

All other items from the TLSE prop collection.