Here's a sauce which is pretty useful. You can use it on pasta, as a dressing on steamed vegetables, grilled asparagus, or even warm salads.

Ingredients

• Live clams - 1kg
• Chopped garlic - 2 tablespoon (TBS)
• Chopped shallots - 2 TBS
• White wine - 2 cups
• Butter - half block
• Salt - to taste (TT)
• Pepper - TT
• Lemon juice - from 1/2 a lemon
• Parsley - garnish
• Lemon zest
• Extra virgin olive oil - 1 cup
  

Method

1. Soak clams in salt water to allow clams to get rid of mud/sand
2. Wash and drain clams
3. Boil clams in a stock pot with 3 cups of water under low heat. This allows clams to open. Discard any unopened clams
4. Remove clams from shell, chop coarsely.
5. Filter clam stock, and add to chopped clams.
6. In a sauté pan, add olive, under medium heat, add shallots. Once shallots start to become translucent, add garlic.
7. Before garlic caramelises, add white wine. Allow wine to reduce till almost 10% its original volume.
8. Add chopped clams and stock. Still under medium heat, allow stock to boil. Once it is boiling, reduce to low heat.
9. Add lemon juice, lemon zest, salt, pepper to taste.
10. Add butter. Stir/shake sauce pan to allow butter to melt and incorporate into sauce.
11. Add parsley. Voila. Sauce is ready to be used.
    

Chef Yeo says: If you intended to keep the sauce for future use, stop at step 9. Add butter and parsley only right before using.