Clams in green sauce are a classic of Basque and Cantabrian cuisine, where parsley and garlic define the identity of the dish. They are prepared in clay pots over hot coals in the cider houses of the north. Green broth is perfect for dipping rye bread.
Mediterranean
Clams in green sauce
Clams in green sauce with parsley, garlic, white wine and cider vinegar.
- Spain
- Main course
- Light
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 220 kcal
- Protein 18 g
- Fiber 0.5 g
- Carbohydrates 8 g
- Fat 12 g
- Sodium 540 mg
Story behind the dish
Preparation
Clams in green sauce is a Spanish preparation with easy difficulty. Set aside about 30 minutes in total (15 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of fresh clams.
- Have ready: 1 bunch of fresh chopped parsley.
- Have ready: 6 sliced cloves of garlic.
- Have ready: 150 ml of white wine.
- Have ready: 100 ml of fish broth.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Leave the clams in salt water for 30 minutes to release sand;…
Leave the clams in salt water for 30 minutes to release sand; rinse well. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Heat oil in a saucepan; Sauté garlic and chilli over low heat without…
Heat oil in a saucepan; Sauté garlic and chilli over low heat without browning. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Add generously chopped parsley and flour; cook 1 minute, stirring
Add generously chopped parsley and flour; cook 1 minute, stirring.
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Add white wine and broth; boil 2 minutes
Add white wine and broth; boil 2 minutes.
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Add clams
Add clams, cover and cook 5-7 minutes until they all open.
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Adjust with cider vinegar and serve with the green broth and bread.
Adjust with cider vinegar and serve with the green broth and bread.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal white fish instead of the main fish.
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