Clams with Almond Cream Sauce
Almonds are a common and flavorful ingredient in Spanish cuisine, frequently used to enhance the taste of fish and shellfish, as well as to thicken sauces. Marcona almonds, imported from Spain, are an excellent choice and readily available in the United States.
Ingrediënten
- 2 dozen small clams such as Manila or littleneck
- 2 tablespoons of olive oil
- 8 blanched almonds
- 1 small onion finely chopped (approximately 1/3 cup)
- 2 garlic cloves finely chopped
- ¼ cup of dry white wine
- ¾ cup of bottled clam juice
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- A few saffron threads
- 1 tablespoon of finely chopped fresh flat-leaf parsley for garnish
Instructies
- Start by rinsing the clams.
- Discard any with cracked shells or those that do not close tightly when touched.
- Heat the olive oil in a large skillet over medium heat.
- Add the blanched almonds and cook, stirring, until they become lightly browned.
- Transfer the almonds to a plate.
- Add the chopped onion and garlic to the skillet and cook, stirring, until the onion becomes wilted and translucent, which should take about 5 minutes.
- In a mortar or mini-processor, mash the almonds, then stir in the wine, clam juice, salt, pepper, and saffron.
- Add this mixture to the skillet and cook until the liquids are absorbed and the sauce thickens.
- Add the clams and continue cooking, removing the clams to a platter as they open.
- Return them to the skillet when all have opened.
- Discard any clams that remain unopened.
- Finally, sprinkle the dish with the chopped parsley and serve it hot.
- Enjoy your Clams with Almond Cream Sauce!
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