Ingredients with Measurements:
- 2 pounds of fresh clams
- 1/2 cup of olive oil
- 1/4 cup of white wine
- 4 cloves of garlic, minced
- 1/4 cup of chopped parsley
- 1 tablespoon of chopped cilantro
- 1 tablespoon of chopped mint
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1 lemon, sliced
Special equipment needed:
- Large pot or Dutch oven
- Strainer
Step-by-step instructions:
1. Rinse the clams under cold water and discard any that are open or cracked.
2. In a large pot or Dutch oven, heat the olive oil over medium heat.
3. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the white wine, parsley, cilantro, mint, salt, black pepper, and red pepper flakes to the pot and stir to combine.
5. Add the clams to the pot and cover with a lid.
6. Cook for 5-7 minutes, shaking the pot occasionally, until the clams have opened.
7. Use a strainer to remove the clams from the pot and transfer them to a serving dish.
8. Pour the sauce over the clams and garnish with lemon slices.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 20g
Carbohydrates: 5g
Protein: 22g
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 to the sauce for a more robust flavor.
- Substitute the herbs with your favorite combination, such as thyme, rosemary, and oregano.
Tips and tricks:
- Make sure to discard any clams that do not open during cooking.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a pot over low heat until warmed through.
Presentation ideas:
Serve in a large bowl or platter with lemon slices and fresh herbs.
Garnishes:
Lemon slices and fresh herbs such as parsley, cilantro, and mint.
Pairings:
Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Crusty bread, roasted vegetables, or a simple green salad.
Troubleshooting advice:
If the clams do not open during cooking, discard them immediately as they may be unsafe to eat.
Food safety advice:
Make sure to rinse the clams thoroughly before cooking and discard any that are open or cracked.
Food history:
Almejas con Salsa Verde is a traditional Spanish dish that originated in the Basque region.
Flavor profiles:
This dish is savory and briny with a hint of spice from the red pepper flakes.
Serving suggestions:
Serve as an appetizer or main course with crusty bread and a side salad.
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Region: Spanish