In Spain Clams in Green Sauce are served throughout the year but during holidays many people are encouraged to make this recipe for the first time.
This is a very simple and easy dish to make, in about 15-20 minutes if you have prepared and well cleaned Clams. The ingredients are easy to find but it is essential to use fresh Parsley, a good White Wine and of course good Clams.
Before you start, if you have no clean Clams (with sand) have to let them soak with salt 1 hour and change the water a couple of times (total 2 hours).
IMPORTANT ADVICE: If you want to get the most out of this recipe. You should keep handy a good piece of Bread for dipping into the Clams Sauce.
I hope you like these Clams in Green Sauce and enjoy at the table with this fantastic and delicious dish.
INGREDIENTS for 2 people:
- 1/2 Kg. of Clams.
- 1 Glass of White Wine.
- Cloves of Garlic (Chopped).
- 2 leaves o Bay-leaf.
- 15 Grams of Flour.
- Chopped Parsley.
- Olive Oil and Salt.
|STEP 1 - Get the 1/2 Kg of Clams ready to cook.|
|STEP 2 - Get the Garlic, Parsley and Bay-leaf ready too.|
|STEP 3 - The 15 grams of Flour.|
|STEP 4 - In a big frying pan add enough Olive Oil to cover the botton and set the hove up to high heat.|
|STEP 5 - Add the Chopped Garlic into the pan...|
|STEP 6 - ...add the 2 leaves of Bay-leaf...|
|STEP 7 - ... just before the Garlic becomes too golden crispy colour add the Flour...|
|STEP 8 - ...and stir it up all very well as seen in the picture. Let Let the Flour to get slightly brown but not to get burnt.|
|STEP 9 - Then add the White Wine...|
|STEP 10 - ...add the Clams and the Salt...|
STEP 11 - ...add the chopped Parsley...
|STEP 12 - ...and mix it all very well again...|
|STEP 13 - Cover the pan and let the Clams simmer on medium heat for about 5-7 minutes.|
|STEP 14 - ...then remove the lid and you should discard all unopened Clams (almost all of them should open).|
|STEP 15 - Serve the Clams on a plate or ceramic casserole...|
|STEP 16 - ...and finally pour the Green Sauce on top of them and if necessary add salt to taste. Sprinkle with remaining parsley and also can be accompanied by a few pieces of lemon for a touch of lemony taste.|