Steps

1. Trim the tough outer part of the broccoli stem. Don't peel the skin</b>; cut the stem with the skin still on into about 1/4 sections.
   🕒 01:23
2. Place the cut broccoli in a preheated oven at 180°C (350°F) and roast for 10 minutes.
   🕒 01:55
3. Cut the florets of the broccoli into smaller pieces for the sauce.
   🕒 02:15
4. Cut the broccoli leaves for deep-frying.
   🕒 03:02
5. Add a small amount of water to 8 clams, cover, and heat until they open.
   🕒 03:30
6. Remove the meat from the opened clams and lightly strain the clam liquid through paper towels. This straining process is crucial to remove any sand and ensure a smooth sauce.
   🕒 04:17
7. Simmer the strained clam liquid in a pot to concentrate the flavor.
   🕒 05:00
8. Add the small-cut broccoli florets to the reduced clam liquid.
   🕒 05:12
9. Lightly toss the blanched, seeded, and chopped cherry tomatoes (2-3) with the broccoli.
   🕒 05:32
10. Add 1 tbsp of heavy cream to the sauce for a smooth consistency.
    🕒 05:43
11. Add 15g of butter and stir until melted. The sauce is now ready.
    🕒 06:01
12. Heat oil in a frying pan and deep-fry the cut broccoli leaves. Be prepared for splattering water</b>; keep a lid handy. The leaves are done when the water has evaporated and the sizzling quiets down.
    🕒 06:47
13. Arrange the roasted broccoli on a plate and sprinkle curry powder (to taste) over the florets.
    🕒 08:08
14. Drizzle the warmed clam sauce over the broccoli.
    🕒 08:17
15. Garnish with the deep-fried broccoli leaves and sprinkle curry powder (to taste) over the leaves as well.
    🕒 08:35