Clams Fisherman Style
Almejas PescadorThis recipe offers a delightful and traditional way to prepare clams, featuring a sauce known for its vibrant color often referred to as "salsa verde" or "green sauce" in Spain. It is said that this dish was first created by fishermen on their way back to the port, making it a popular and delicious choice.
Ingrediënten
Serves: 6 to 8
- 4 dozen small clams such as Manila or littleneck
- ¼ cup of olive oil
- ½ cup of finely chopped onion
- 3 garlic cloves finely chopped
- ½ cup of dry white wine
- 2 bay leaves
- 1 tablespoon of fresh lemon juice
- Several threads of saffron crumbled
- 3 tablespoons of finely chopped fresh flat-leaf parsley
Instructies
- Start by rinsing the clams thoroughly.
- Discard any clams with cracked shells or those that do not tightly close when touched.
- Heat the olive oil in a medium skillet over medium heat.
- Add the finely chopped onion and garlic.
- Cook, stirring, until the onion becomes wilted and transparent, which should take about 5 minutes.
- Add the clams, increase the heat to high, and cook for an additional minute, stirring constantly.
- Stir in the white wine and cook until it is reduced by half.
- Reduce the heat to medium, add the bay leaves, lemon juice, crumbled saffron, and 2 tablespoons of the chopped parsley.
- Cook, stirring occasionally, until the clams open.
- Remove any clams that remain unopened and discard the bay leaves.
- Sprinkle the dish with the remaining 1 tablespoon of parsley and serve the clams hot.
Notes / Tips / Wine Advice:
Enjoy this classic Clams Fisherman Style recipe with its flavorful and vibrant "green sauce."
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