Spanish White Wine Clam Extravaganza
Equipment
- Large shallow casserole dish or Dutch oven
Ingrediënten
- 2 dozen small clams such as Manila or littleneck
- 7 tablespoons olive oil
- 2 tablespoons finely chopped onion
- 4 garlic cloves finely chopped
- 1 tablespoon all-purpose flour
- 1 tablespoon ground paprika
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 cup semisweet white wine
- 1 bay leaf
- 1 dried red chili pepper seeded and cut into 3 pieces
- Freshly ground black pepper
- Salt
Instructies
- Rinse the clams, discarding any with cracked shells or those not closing tightly when touched.
- Heat olive oil in a large shallow casserole dish or Dutch oven over medium heat.
- Add onion and garlic, cooking until the onion is wilted and transparent (about 5 minutes).
- Increase the heat to medium-high.
- Add the clams, removing them as they open.
- Return the clams to the pan when all have opened, and discard any unopened clams.
- Sprinkle in flour and stir to blend.
- Add paprika, parsley, wine, bay leaf, chili pepper, black pepper, and salt.
- Cook, stirring, for about 5 minutes.
- Discard the bay leaf.
- If using earthenware, serve hot in the dish, or transfer this exquisite Spanish clam dish to a platter for a captivating presentation.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair this flavorful clam dish 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 richness of the white wine sauce. Alternatively, a light-bodied Spanish rosé would also be a delightful match, adding a touch of fruitiness to the pairing.Nutritional Information
Calories: 270 kcal | Carbohydrates: 7 g | Protein: 12 g | Fat: 17 g | Fiber: 1 g | Sugar: 1 g
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