Ingredients with Measurements:
- 2 pounds of fresh clams
- 4 tablespoons of olive oil
- 6 cloves of garlic, minced
- 1/2 cup of fresh parsley, chopped
- 1/2 cup of white wine
- Salt and pepper to taste
Special equipment needed:
- Large skillet or pot with a lid
- Colander or strainer
Step-by-step instructions:
1. Rinse the clams under cold water and discard any that are open or broken.
2. In a large skillet or pot, heat the olive oil over medium heat.
3. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the white wine and bring to a simmer.
5. Add the clams to the skillet or pot and cover with a lid.
6. Cook for 5-7 minutes until the clams have opened.
7. Discard any clams that have not opened.
8. Add the chopped parsley and season with salt and pepper to taste.
9. Serve hot with crusty bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 4g
- Protein: 16g
Substitutions for ingredients:
- Clams can be substituted with mussels or other shellfish.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add diced tomatoes or red pepper flakes for a spicy kick.
- Serve over pasta or rice for a heartier meal.
Tips and tricks:
- Make sure to discard any clams that have not opened to avoid food poisoning.
- Use fresh parsley for the best flavor.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a skillet over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a slice of lemon on the side.
Garnishes:
- Fresh parsley or lemon wedges.
Pairings:
- Serve with a crisp white wine or a light beer.
Suggested side dishes:
- Crusty bread or a side salad.
Troubleshooting advice:
- If the clams are not opening, increase the heat slightly and cook for an additional 1-2 minutes.
Food safety advice:
- Discard any clams that have not opened to avoid food poisoning.
Food history:
- Almejas con Ajo y Perejil is a traditional Spanish dish that originated in the coastal regions of Spain.
Flavor profiles:
- Salty, briny, garlicky, and fresh.
Serving suggestions:
- Serve as an appetizer or a main course.
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Region: Spanish