Easy Clams in Green Sauce, Made in less than 30 minutes
Clams in green sauce, or "almejas en salsa verde," is a beloved dish from the Basque Country in northern Spain, often featured at festive gatherings and holidays. This simple yet elegant recipe showcases the clams' natural sweetness, complemented by a fresh green sauce from parsley, garlic, and white wine. Whether you’re new to Spanish cuisine or a seasoned cook, this recipe is a fantastic way to bring a taste of Spain to your table.
Ingredients
- 2 lbs (900 g) Fresh clams (well-cleaned)
- 4 tbsp Olive oil
- 4 Cloves garlic (finely chopped)
- 2 tbsp All-purpose flour
- ½ cup dry white wine (e.g., Albariño or Sauvignon Blanc)
- 1 cup Fish stock (or water)
- ¼ cup Fresh parsley (finely chopped)
- Salt and black pepper to taste
- Optional: Lemon wedges for serving
Instructions
- Prepare the clams:Rinse the clams under cold water. Place them in a bowl of salted water and let them soak for 30 minutes to purge any sand. Drain and rinse again before cooking.
- Cook the garlic:In a large skillet, heat the olive oil over medium heat. Add the finely chopped garlic and cook for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
- Make the sauce: Stir in the flour and cook for about 1 minute to form a roux, which will help thicken the sauce. Gradually add the white wine, stirring constantly to avoid lumps. Let the wine reduce for about 2 minutes.
- Add the fish stock and parsley:Pour in the fish stock (or water) and bring the sauce to a simmer. Stir in the chopped parsley, reserving a little for garnish. Season with salt and pepper to taste.
- Steam the clams:Add the cleaned clams to the pan, cover with a lid, and let them steam for 5-7 minutes, or until all the clams have opened. Shake the pan occasionally to ensure even cooking. Discard any clams that do not open.
- Finish the dish:Once the clams are cooked, check the sauce consistency. If it's too thin, let it simmer uncovered for a minute longer. If you prefer a thicker sauce, add a bit more flour earlier in the process.
- Serve:Garnish the clams with the remaining fresh parsley and serve immediately with crusty bread to soak up the delicious green sauce. Optionally, serve with lemon wedges for a fresh citrus touch.
Notes
More Tips:
- Clams: Fresh clams are ideal, but you can use frozen clams if necessary. Just be sure to thaw them fully before cooking.
- White wine: Choose a dry white wine with good acidity, such as Albariño, which complements the seafood perfectly.