These clams in green sauce are prepared throughout the year but when the holidays come many people are encouraged to make this recipe for the first time and so I decided to include it as a Christmas recipe.
This is a very simple and easy dish to make, in about 20 minutes if you have prepared well cleaned clams. The ingredients are easy to find but it is essential to use fresh parsley, a good white wine and of course good clams. If Galician clams may be the better.
This is a very simple and easy dish to make, in about 20 minutes if you have prepared well cleaned clams. The ingredients are easy to find but it is essential to use fresh parsley, a good white wine and of course good clams. If Galician clams may be the better.
Ingredients for clams in green sauce (for 2 people):
500 grams of clams clean (no sand)
125 ml (one eighth of a liter) of white wine
2 large garlic cloves
1 bay leaf
1 tablespoon of wheat flour
With 3 tablespoons chopped fresh parsley
4 tablespoons olive oil
1/2 lemon
Salt
Recipe for Clams in Green Sauce (for two people):
Before you start, if you have no clean clams have to let them soak with salt 1 hour and change the water a couple of times (total 2 hours). If you clean sand clams we can start with the recipe.
Peel two cloves of garlic, scrape out the center and itches. Put them in a frying pan with 4 tablespoons of olive oil and bay leaf.
Before browned add the tablespoon of flour and stir well. Let the flour to brown but not burn.
Now add the wine, clams, a pinch of salt (half spoon dessert), a little pepper and sprinkle with two tablespoons of fresh parsley. Cover the pan and simmer on medium 5 minutes.
After 5 minutes remove the lid and see removing the clams are open.
When they are all out try the green sauce, if necessary add salt to taste.
Now lets fire some more sauce (without the lid and you were clams) to take the sauce body. We must ensure that the sauce is well blended, so asides not fire until the sauce is very thick.
When the sauce is ready incorporates clams and mix well with the sauce for the clams caught some heat.
Serve on a plate or ceramic casserole. Sprinkle with remaining parsley and accompanied by a few pieces of lemon for a touch preferred acid to their clams in green sauce. Off the kitchen and at the table!
To eat:
Depending on where these clams can be prepared to receive (even if it seems strange) name Marinated clams instead of mussels in green sauce. But in many areas (as in Galicia and Andalusia) with seafood clams have nothing to do with this recipe. Clams with seafood usually take a little paprika which gives it a red tone making it impossible to receive the designation of "green sauce". If you want to see how we do with seafood clams in Cadiz click in this recipe -> Marinated clams
In any case, what you call it, prepares a piece of bread for dipping in the sauce, if you do not you're wasting half of this recipe for clam ;)
In a commentary Jose's friend alerted me of the excessive time it took fire and clams was absolutely right. So I rewrote the recipe to bring out as clams open, and avoid your clams are rubbery and dry like a tire.
500 grams of clams clean (no sand)
125 ml (one eighth of a liter) of white wine
2 large garlic cloves
1 bay leaf
1 tablespoon of wheat flour
With 3 tablespoons chopped fresh parsley
4 tablespoons olive oil
1/2 lemon
Salt
Recipe for Clams in Green Sauce (for two people):
Before you start, if you have no clean clams have to let them soak with salt 1 hour and change the water a couple of times (total 2 hours). If you clean sand clams we can start with the recipe.
Peel two cloves of garlic, scrape out the center and itches. Put them in a frying pan with 4 tablespoons of olive oil and bay leaf.
Before browned add the tablespoon of flour and stir well. Let the flour to brown but not burn.
Now add the wine, clams, a pinch of salt (half spoon dessert), a little pepper and sprinkle with two tablespoons of fresh parsley. Cover the pan and simmer on medium 5 minutes.
After 5 minutes remove the lid and see removing the clams are open.
When they are all out try the green sauce, if necessary add salt to taste.
Now lets fire some more sauce (without the lid and you were clams) to take the sauce body. We must ensure that the sauce is well blended, so asides not fire until the sauce is very thick.
When the sauce is ready incorporates clams and mix well with the sauce for the clams caught some heat.
Serve on a plate or ceramic casserole. Sprinkle with remaining parsley and accompanied by a few pieces of lemon for a touch preferred acid to their clams in green sauce. Off the kitchen and at the table!
To eat:
Depending on where these clams can be prepared to receive (even if it seems strange) name Marinated clams instead of mussels in green sauce. But in many areas (as in Galicia and Andalusia) with seafood clams have nothing to do with this recipe. Clams with seafood usually take a little paprika which gives it a red tone making it impossible to receive the designation of "green sauce". If you want to see how we do with seafood clams in Cadiz click in this recipe -> Marinated clams
In any case, what you call it, prepares a piece of bread for dipping in the sauce, if you do not you're wasting half of this recipe for clam ;)
In a commentary Jose's friend alerted me of the excessive time it took fire and clams was absolutely right. So I rewrote the recipe to bring out as clams open, and avoid your clams are rubbery and dry like a tire.
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