Ingredients with Measurements:
- 2 pounds of fresh clams
- 1 tablespoon of olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can of diced tomatoes (14.5 oz)
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of salt
- 1/4 cup of white wine
- 1/4 cup of fresh parsley, chopped
Special equipment needed:
- Large pot or Dutch oven
- Colander
Step-by-step instructions:
1. Rinse the clams under cold running water and discard any that are open or cracked. Place the clams in a large bowl and cover with cold water. Let them soak for at least 30 minutes to release any sand or grit.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the can of diced tomatoes, black pepper, and salt to the pot. Stir to combine and let the mixture simmer for 10 minutes.
4. Drain the clams in a colander and add them to the pot. Pour in the white wine and stir to combine.
5. Cover the pot and let the clams cook for 5-7 minutes, or until they have all opened. Discard any clams that do not open.
6. Sprinkle the chopped parsley over the top of the clams and serve immediately.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 175
Fat: 4g
Carbohydrates: 7g
Protein: 23g
Substitutions for ingredients:
- Instead of fresh clams, you can use frozen clams or mussels.
- If you don't have white wine, you can use chicken or vegetable broth.
Variations:
- Add some red pepper flakes for a spicier dish.
- Use canned clams instead of fresh clams.
- Add some chopped bacon for a smoky flavor.
Tips and tricks:
- Make sure to discard any clams that do not open after cooking.
- Serve with crusty bread to soak up the delicious sauce.
- Use a slotted spoon to serve the clams to avoid getting too much sauce on your plate.
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 medium heat until heated through.
Presentation ideas:
Serve in a large bowl with crusty bread on the side.
Garnishes:
Garnish with additional chopped parsley.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
If the clams are not opening after cooking, make sure to discard them as they may be bad.
Food safety advice:
Make sure to thoroughly rinse the clams before cooking to remove any sand or grit.
Food history:
Clams are a popular seafood ingredient in many cultures, including Spanish cuisine.
Flavor profiles:
This dish is savory and slightly tangy with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve as a main course with crusty bread and a side salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish