Ras al Hanout

Ras el Hanout Clams

This dish is one of our all time favorites. It’s an incredibly simple way to impress at any dinner party with it’s complex fragrant, floral, earthy flavors.

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  • 2lbs Clams

  • 8oz Cream

  • 1sm Leek- finely chopped

  • 1Tsp Ras el Hanout

  • 3/4 cup Cilantro

Wash and steam clams in a large pot until they open. Drain most of the water out leaving about 1/4 cup at the bottom. Add the cream and leeks then cook on medium heat until it begins to bubble. Add Ras el hanout and lower heat mixing until the sauce thickens to your desired consistency. Toss in cilantro and cook for another minute or so, then enjoy!



Ras El Hanout Yogurt

  • 1 ½ cups full-fat greek yogurt or labneh
  • 2 teaspoons Res el Hanout spice blend
  • 2 teaspoons honey
  • Best quality extra virgin olive oil, to serve
  • Raw sliced vegetables, to serve

Whisk the yogurt, Res el Hanout and honey together in a medium bowl. Set aside for 10 minutes to allow the flavors to come together. Serve with vegetables and topped with best quality olive oil. (I used Les Terroirs de Marrakech extra-virgin olive oil.)