Spanish-Style Clams in Green Sauce: Coastal Delight
Equipment
- medium skillet
Ingrediënten
- 4 dozen small clams such as Manila or littleneck
- ¼ cup olive oil
- ½ cup finely chopped onion
- 3 garlic cloves finely chopped
- ½ cup dry white wine
- 2 bay leaves
- 1 tablespoon fresh lemon juice
- Several threads of crumbled saffron
- 3 tablespoons finely chopped fresh flat-leaf parsley
Instructies
- Rinse the clams, discarding any with cracked shells or that do not close tightly when touched.
- Heat olive oil in a medium skillet over medium heat.
- Add onion and garlic, cooking until the onion is wilted and transparent (about 5 minutes).
- Add clams, increase heat to high, and cook for an additional minute, stirring.
- Stir in white wine and cook until reduced by half.
- Reduce heat to medium, add bay leaves, lemon juice, saffron, and 2 tablespoons of parsley.
- Cook, stirring periodically, until the clams open.
- Discard any unopened clams and the bay leaves.
- Sprinkle with the remaining 1 tablespoon of parsley and serve hot.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair these flavorful clams with a crisp, dry Spanish white wine such as Albariño or Verdejo. Their acidity and citrus notes will complement the brininess of the clams and the freshness of the parsley. Alternatively, a light-bodied Spanish rosé would also be a delightful match, adding a touch of fruitiness to the pairing.Nutritional Information
Calories: 110 kcal | Carbohydrates: 4 g | Protein: 12 g | Fat: 5 g | Fiber: 0.5 g | Sugar: 1 g
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