Clams in Green Herb Sauce
Las Pocholas, a renowned restaurant in Pamplona, was a favorite of Ernest Hemingway during the annual "running of the bulls." Named after the six daughters of its original owner, known as Pocholo, this restaurant is famous for its clams in green sauce. While green sauce is commonly served with various types of fish in Spain, it pairs exceptionally well with clams.
Ingrediënten
Yields 3-4 servings
- 2 dozen small Manila clams cockles, or 1 dozen very small littlenecks
- For the Green Sauce:
- 2 tablespoons of olive oil
- 2 tablespoons of finely chopped onion
- 4 garlic cloves finely chopped
- 4 teaspoons of all-purpose flour
- ¼ cup of dry white wine
- ½ cup plus 2 tablespoons of store-bought or homemade fish broth or bottled clam juice
- 2 tablespoons of milk
- ½ cup of finely chopped fresh flat-leaf parsley
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
Instructies
- Begin by rinsing the clams.
- Discard any with cracked shells or those that do not tightly close when touched.
- To prepare the green sauce: Heat the olive oil in a shallow earthenware casserole dish or Dutch oven over medium heat.
- Add the chopped onion and cook, stirring, until it becomes wilted and translucent, which should take about 3 minutes.
- Add the garlic and cook for an additional minute.
- Stir in the flour and cook for about 1 more minute.
- Gradually, in stages, add the wine, then the broth, and finally the milk, while continuing to stir.
- Add the parsley, salt, and pepper, and cook while stirring constantly until the sauce thickens and becomes smooth.
- (The sauce can be prepared ahead and then reheated before adding the clams.
- )
- Reduce the heat to low, add the clams, cover, and cook, removing the clams as they open.
- Return them to the dish when all have opened, ensuring that the clam meat is well-covered by the sauce.
- Discard any clams that remain unopened.
- If using an earthenware dish, you can serve the dish hot directly from it, or transfer the contents to a platter.
- Enjoy your Clams in Green Herb Sauce!
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