Ingredients with Measurements:
- 1/2 cup blanched almonds
- 2 garlic cloves
- 1 slice of white bread, crust removed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1/2 teaspoon salt
- 2 cups cold water
- 24 small clams
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Blender or food processor
- Large pot with lid
Step-by-step instructions:
1. In a blender or food processor, combine the blanched almonds, garlic cloves, and slice of white bread. Pulse until finely ground.
2. With the blender or food processor running, slowly add the extra-virgin olive oil and sherry vinegar. Continue blending until the mixture is smooth.
3. Add the salt and cold water to the blender or food processor. Blend until the mixture is well combined.
4. Pour the ajoblanco mixture into a large pot and bring to a simmer over medium heat.
5. Add the clams to the pot and cover with a lid. Cook for 5-7 minutes, or until the clams have opened.
6. Remove the pot from the heat and discard any clams that did not open.
7. Ladle the ajoblanco and clams into bowls and sprinkle with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Total fat: 20g
- Cholesterol: 30mg
- Sodium: 470mg
- Total carbohydrates: 13g
- Dietary fiber: 2g
- Sugars: 1g
- Protein: 12g
Substitutions for ingredients:
- Almonds can be substituted with cashews or pine nuts.
- Sherry vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Clams can be substituted with mussels or shrimp.
Variations:
- Add diced cucumber or grapes to the ajoblanco for a refreshing twist.
- Use vegetable broth instead of water for a richer flavor.
- Top the ajoblanco with sliced hard-boiled eggs for a protein boost.
Tips and tricks:
- Make sure to discard any clams that did not open during cooking.
- Serve the ajoblanco and clams with crusty bread for dipping.
- Chill the ajoblanco in the refrigerator for a few hours before serving for a refreshing cold soup.
Storage instructions:
- Store any leftover ajoblanco and clams in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the ajoblanco and clams in a pot over medium heat until warmed through.
Presentation ideas:
- Serve the ajoblanco and clams in bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a crisp white wine, such as a Sauvignon Blanc or Albariño.
Suggested side dishes:
- Crusty bread
- Grilled vegetables
Troubleshooting advice:
- If the ajoblanco is too thick, add more water until it reaches the desired consistency.
Food safety advice:
- Make sure to discard any clams that did not open during cooking to avoid foodborne illness.
Food history:
- Ajoblanco is a traditional Spanish cold soup made with almonds and garlic.
Flavor profiles:
- Creamy, nutty, and slightly tangy.
Serving suggestions:
- Serve as a refreshing appetizer or light lunch.
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Region: Spanish