Clams in green sauce

To the point
The recipe
Clams in green sauce
Pin
Print

Clams in green sauce

Recipe by Bernie Torras
0.0 from 0 votes
Course: StarterCuisine: SpanishDifficulty: Media
Rations

2

rations
Preparation time

20

minutes
Cooking time

17

minutes
Calories

345

kcal/ration
Resting time

4

hours 
Total time

4

hours 

37

minutes

Immerse yourself in the essence of the sea and delve into the enchanting ritual of cooking Almejas en Salsa Verde, accompanied by a playlist that melts every note in the flavors of the ocean. Start with the delicate bathing of the clams, letting the freshness of the water purify them for hours.

In the kitchen, the dance of olive oil, onion and garlic awaits you to create a sofrito that seduces with its aroma. It is time to give life to the dish with the sizzling of the clams when they meet the heat, their game in the pan will be brief, because in a few minutes, they will expose their heart to receive the white wine, becoming a spectacle of flavors and textures. As they soak in the broth and the sauce reduces, allow the melody of the playlist to flow, guiding your movements in the kitchen.

At the end, a sprinkling of fresh parsley adds the green that gives its name to the exquisite sauce. Serve this delicacy in the embrace of warmth, revealing the magic of a dish that balances simplicity with elegance. Let the sound of the sea reach your table and celebrate life with every bite of Almejas en Salsa Verde, prepared with love and harmony.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 800 g small shore clams

  • 2 large chives (cisele)

  • 2 garlic cloves

  • White wine

  • Olive oil

  • Chopped parsley

Pasos

  • Place the clams in a container of cold water for at least 4 hours before cooking, changing the water every hour to remove the sand.
  • Sofrito:
  • Add a little olive oil to a large skillet over medium-low heat. Sauté the chopped onion and garlic until very soft.
  • Cooking the clams:
  • Increase the heat to high and add the clams to the pan. Once they begin to open, add the splash of white wine and then a cup of vegetable stock.
  • Reduction of the sauce:
  • Let the mixture boil for 5 more minutes, adjusting the consistency of the sauce if necessary.
  • Sprinkle chopped parsley over the clams and finish with a drizzle of extra virgin olive oil. Serve immediately keeping the dish warm.

Notas

  • It is crucial to select fresh clams. Make sure they are closed or close to the touch before cooking; discard any that remain open or are damaged.
    • >
  • It is also very important not to overcook the clams. Once they open, you should remove them immediately to prevent them from becoming rubbery. You can reserve them in a covered container to keep them warm while you reduce the sauce.
  • Once soaked and before cooking, scrub the clams with a brush under running water to ensure they are perfectly clean.
  • Using good ingredients such as a quality white wine that you like to drink can make a big difference in the flavor of the sauce. Aromatics such as garlic and onion should be fresh and finely chopped so they can release their flavors without overwhelming the dish.
  • You can add guindilla (red chili or bell peppers) to the sofrito if you prefer a spicy touch to your salsa verde. Also some cooks include a little flour in the sofrito to help thicken the sauce.
    • >
  • Serve the clams in bowls and ladle the sauce over the top, making sure the sauce is runny enough to enjoy with fresh or toasted bread, ideal for soaking in the flavors of the sea and garlic.
    • >
  • The salsa verde should be light, but full of flavor. You should reduce it to the desired consistency and adjust the seasoning if necessary.

Información nutricional (por ración)*

  • Serving Size: 2g
  • Calories: 345.25kcal
  • Fat: 14.5g
  • Saturated Fat: 2.55g
  • Cholesterol: 90.5mg
  • Sodium: 401.5mg
  • Potassium: 0.85mg
  • Carbohydrates: 18.29g
  • Fiber: 1.33g
  • Sugar: 3.29g
  • Protein: 32.95g
  • Vitamin A: 699IU
  • Vitamin C: 11.94mg
  • Calcium: 116.5mg
  • Iron: 22.5mg
If you are looking for 10

Key points of the recipe


  1. Preparation of the clams: Soak the clams in cold water for at least 4 hours before cooking, changing the water every hour to remove sand and ensure that they are completely clean.

  2. Precise cooking: Sauté the onion and garlic over medium-low heat until very soft, then cook the clams over high heat until they open, which indicates that they are cooked to perfection.

  3. Finishing and presentation: Adjust the consistency of the sauce to your liking and finish the dish with chopped parsley and a drizzle of good quality extra virgin olive oil to enhance the flavors.

Pairing with wine

For pairing clams in salsa verde, I would consider choosing a wine that complements the freshness and saline flavor of the shellfish while balancing the acidity and herbal flavors of the salsa verde. Here are my recommendations:

Albariño: This Galician white wine is known for its ability to complement seafood dishes. Its natural acidity, floral notes and mineral touches make it a good pairing with clams in green sauce.

A Verdejo, originally from the Rueda region of Spain, Verdejo is aromatic and often displays notes of herbs and fruits such as green apple, pear and citrus. Its acidity and structure can accompany very well the mild flavor of the clams and the herbaceous touch of the parsley.

A Sauvignon Blanc, especially from the Loire region of France or New Zealand, with its characteristic herbaceous and citrus notes, as well as its freshness, can enhance and complement the flavors of clams and salsa verde.

The wine chosen should be light to medium bodied, not too overpowering or heavy, so as not to overpower the dish in flavor. Freshness and acidity are key, as they help to ‘cleanse’ the palate between bites and balance the saltiness that clams can naturally have.

Red wines should be avoided, especially those with high tannins, as they may clash with the flavor profile of the seafood and sauce, possibly creating a metallic sensation on the palate.

It is important to note that, although the dish has a ‘splash of white wine’, this does not necessarily have to match the pairing wine. However, the white wine used in cooking must be of good quality, as the concentrated flavor during cooking will affect the final result of the dish.

And finally, as a general note, it is always advisable not to over-chill white wine, as the cold can attenuate its flavors and aromas. A serving temperature of around 8-12 °C for white wines is ideal to enjoy their full aromatic profile.

Beer pairing

To pair clams in green sauce, the ideal is to choose beers that complement the delicate and saline flavors of the seafood and that can also contrast with the richness of the sofrito and the sauce. Here are some beer styles that would work well with this dish:

Pilsner: A well-brewed Pilsner beer has the perfect balance to pair with this dish. Its light body and refreshing carbonation can cleanse the palate between mouthfuls, while its subtle hop notes provide a counterpoint to the richness of the olive oil and garlic.

Saison / Farmhouse Ale: These beers are known for their spicy characteristics and often a somewhat herbal profile, which could complement the parsley and garlic notes in the dish. Its high carbonation and refreshing nature also help cleanse the palate.

Berliner Weisse or Gose: Slightly acidic, wheat beers such as Berliner Weisse or Gose (the latter often features a hint of saltiness), can resonate well with the flavors of a seafood-based dish and could bring out the subtle vinegar of white wine and parsley.

Avoid overly robust beers such as Imperial Stout or Barleywine, as their overpowering flavors and high alcohol content can overwhelm the delicate flavors of the clams. In addition, extremely bitter beers or beers with very strong hop profiles, such as some IPAs, can conflict with the subtle flavors of the sauce and clams.

In general, look for pairings that balance lightness, freshness and a carbonation that can cut through the fat while respecting the subtle flavors of the food. As always with food and beer pairing, personal preferences and experimentation play an important role; therefore, these are suggested starting points.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Mollusks

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

You may be interested in
Other recipes with
  • Aceite de oliva, Aceite de oliva virgen extra, Ajo, Almejas, Caldo de verduras, Cebolla, Perejil, Vino blanco
Other recipes that pair with
Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
Share this recipe
Scroll to Top