Romesco-Infused Clams in Aguardiente Elegance
Romesco-Infused Clams in Aguardiente Elegance
Equipment
- blender or food processor
- large shallow earthenware casserole dish or Dutch oven
Ingrediënten
For the Clams:
- 2 dozen very small clams such as Manila or littleneck
- 2 pimientos cut into thin strips
- ½ cup red wine vinegar
- 1 bay leaf
For the Fish Broth:
- 1 small whole fish such as whiting, head-on, cleaned
- ¼ cup dry white wine
- 1½ cups water
- ½ bay leaf
- ¼ teaspoon dried thyme
- 1 small onion
- 1 small carrot peeled and halved
- 6 peppercorns
- Salt
For the Romesco Sauce:
- 3 tablespoons olive oil
- 2¼ -inch slices thin slices long-loaf (baguette) bread
- 3 garlic cloves
- 12 blanched almonds
- ¼ cup dry white wine
- 1 dried red chili pepper seeded and crumbled
- Salt
- Freshly ground black pepper
- 1 teaspoon aguardiente or grappa
- 1 tablespoon finely chopped fresh flat-leaf parsley for garnish
Instructies
- Rinse the clams, discarding any with cracked shells or those not closing tightly when touched.
- Prepare the Fish Broth: In a medium saucepan, bring all the broth ingredients to a boil over high heat.
- Cover, reduce heat to low, and simmer for 1 hour.
- Strain, reserving 1 cup of broth and discarding solids.
- Heat olive oil in a large shallow earthenware casserole dish or Dutch oven over medium heat.
- Add pimientos and cook, stirring, for about 2 minutes.
- Transfer to a blender or food processor, reserving the oil.
- In the reserved oil over medium heat, add bread and garlic.
- Cook until both are golden, turning the bread once and stirring the garlic.
- Transfer to the blender.
- Add almonds and blend until a paste forms.
- Gradually add ¼ cup of the reserved broth with the motor running, then add the remaining ¾ cup broth and wine, blending until smooth.
- Heat the casserole dish over medium heat.
- Strain the contents of the blender into the dish, pressing with the back of a wooden spoon to extract as much liquid as possible.
- Discard the solids.
- Add the chili pepper, salt, and pepper.
- Arrange the clams in the dish, cover, and cook until the clams open, removing each as it opens.
- Discard any unopened clams.
- Taste and adjust the seasoning, then remove the casserole dish from the heat.
- Stir in the aguardiente and return the clams to the dish, ensuring the clam meat is covered by the sauce.
- Cover and let sit for 1 to 2 hours, stirring occasionally.
- Reheat the clams in the casserole dish over medium heat until heated through.
- Sprinkle with parsley.
- If using earthenware, serve hot in the dish, or transfer to a platter for a captivating presentation.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair this elegant dish with a full-bodied Spanish white wine such as Albariño or Viura. Their rich flavors and acidity will complement the complexity of the Romesco sauce and the brininess of the clams. Alternatively, a Spanish red wine such as Rioja or Priorat would also be a delightful match, adding depth and richness to the pairing.Nutritional Information
Calories: 280 kcal | Carbohydrates: 12 g | Protein: 12 g | Fat: 15 g | Fiber: 2 g | Sugar: 2 g
