The clams in green sauce are a very simple and fast snack to make, in addition to healthy and very rich. Although we can cook the clams in several ways, steamed are exquisite because they are cooked in their same water and do not lose any flavor. And if we add any sauce, such as the green sauce we propose, the result is really incredible. This clam recipe can be prepared to accompany other fish dishes such as zarzuelas or soups, but also to serve before a meat plate. To make these clams it is essential that they are as fresh as possible and clean them well from land. It should be noted that if you like with a spicy point you can add a chilli or add some spicy sauce when the sauce is ready. Keep reading in recipesgratis to know how to make clams in green sauce, a traditional grandmother recipe.
| 🚻 4 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make clams in green sauce: |
| 500 grams of clams. |
| ADDITIONAL CHARACTERISTICS: Average cost, sauteed |
Ingredients to make clams in green sauce:
1. To start with the clam recipe in green sauce, first introduce the clams into a bowl with water and salt and leave them like this for 1 hour to release the sandy sand.
2. Peel the onion and cut it into very small pieces. Pela and pile the garlic, wash the parsley and reserve it for later. If you do not like clams in green sauce with onion, you can replace this ingredient with leek.
3. Heat a pan with a little olive oil over medium heat. When it is hot, Pocha the onion and add the chopped garlic when you observe that it starts to brown. Remove and watch that the garlic does not burn.
4. When the garlic begins to brown, add the spoonful of flour, remove and let the flour be cooked for a minute. This step is important for clams in green sauce not to have raw flour flavor.
5. Pour the white wine, mix everything and let alcohol be reduced for 3-4 minutes.
Trick: You can also make the clams in green sauce without wine, omitting this ingredient and adding a couple of tablespoons of water.
6. Take out the clams of the bowl, wash them well under the tap and add them to the casserole. If you see any broken clam to retire it, it could be bad and spoil the taste of the sauce.
7. Cover and let the clams in green sauce are cooked steamed, thus all flavors will be mixed. If you see that the fluid of the clams is very thick by the flour, you can add some water.
8. Pica the parsley finely so that it integrates well into the sauce.
9. Remove the casserole lid and see if the clams have opened. If you see some that do not open, you will have to remove them because it will mean that they are not good. We will remove them since then they are not good. Add the chopped parsley and salt test to know if it is necessary to rectify.
10. It serves the clams recipe in newly made green sauce, since warm are better. Do not forget to serve some bread for sauce. To do this, check these recipes:- Spongy homemade bread
– Bread with whole wheat flour
