Preparing clams to the sailor is very simple and with this special recipe of target = _blank rel = nofollowla catina cuisine you will discover how to give them a different touch by adding romero to the base sofrito.The clams are present in many of the traditional dishes of all the places of Spain, mainly in coastal areas. They are the main ingredient of many dishes such as rice, pasta and famous paellas, although you can also enjoy raw with a few drops of lemon.In this opportunity we will prepare them following a traditional recipe, a cooking method that is used to prepare many types of seafood, it is some clams to the sailor with rosemary. Romero, a touch of wine and fresh clams will be the base of a great dish so we are going to cook!
| 🚻 4 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make the sailor clams with rosemary: |
| 1 kilogram of clams 1 onion 1 green pepper 1 maturo tomato 4 cloves of garlic 3 tablespoons of olive oil 1 tablespoon of flour 1 glass of water or white wine 1 teaspoon of rosemary 1 pinch of sweet paprika 1 teaspoon of ground black pepper 1 teaspoon of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled, |
Ingredients to make the sailor clams with rosemary:
1. To make this clam recipe to the sailor we have to wash seafood very well. To do this we must leave the clams a few hours in cold water with a little salt to release the sand that they can have. On the other hand we will start preparing the sauce, we put a casserole on the fire with oil and fry the onion, the rosemary, the garlic and pepper very chopped.
2. When the onion begins to brown, add the tomato cut to small dice, salt and pepper and let it cook over low heat until the water of the tomato disappears.
3. To the Sofrito we add the flour that we will have unfolded in a little water or white wine with a touch of sweet paprika. We stir to thicken the sauce with rosemary.
4. We incorporate raw clams, add the rest of water or white wine and stir so much so that the clams are opening.
5. As they open we are moving away so that the meat of the clam is not consumed, we discard those that have not opened and we can already enjoy the clams to the sailor with rosemary. This plate is served hot and you can present it as appetizer along with a cod with orange and steamed mussels.
