Are you a big fan of clams? Then, you’ll love these clams in green sauce, or Almejas en Salsa Verde recipe. Although you may think that this dish would be difficult and time-consuming to make, nothing could be further than the truth. In fact, it takes only 10-15 minutes to prepare, even if you are not an expert.
As a result, this dish is perfect for beginners! And it since it makes a delicious yet elegant dish, you’ll want to serve it your dinner guests. They’ll think you slaved in the kitchen, but we’ll keep it a secret between you and us…
Hence, the most important and difficult part in this Almejas en Salsa Verde recipe is to look for fresh, high quality clams. They will make a big difference. Once you find them, it is simply child’s play.
Besides being delicious, clams are a great low calorie way to get your protein. They are also excellent sources of a number of vitamins and minerals including vitamin B2, vitamin B12, iron, phosphorus, copper, manganese, and surprisingly, vitamin C (which is a vitamin typically found in fruits and vegetables!). So, eat up those clams.
Almejas en Salsa Verde Recipe
- 1 kg fresh clams
- 4 cloves garlic
- 12 springs fresh parsley
- 1 cayenne pepper
- 2 glasses white wine
- 1 1/2 tbsp flour
- 4 glasses fish stock
- olive oil
- Wash the clams with water. Make sure they have no sand left at all.
- Chop the garlic cloves and parsley into thin pieces. Add a tablespoon of olive oil into a saucepan over low heat. Add the cayenne pepper.
- Add the garlic and parsley. Mix everything well and fry for a minute or two. Then, add the glasses of wine, turning the heat up to let the alcohol evaporate. Add 1 and 1/2 tablespoons of flour, and stir continuously to avoid lumps from forming.
- Add some fish stock and keep stirring. Keep adding the fish stock little by little. As soon as it is boiling, toss your clams in. Let them boil over medium heat. Place a clean bowl next to you. You will see that some clams start to open. Pick them up and place them in the bowl. Keep taking the opened clams out until all the clams are open.