Clams In Garlic Green Sauce
August 05, 2020
"The Basque Country is located in the very north of Spain, bordering with France. It is well-known internationally for its cuisine. The Basque cuisine is full of delightful fish and shellfish dishes, because of its location on the coast of the Cantabric Sea. There are four traditional sauces used for seafood in Basque cuisine: red, white, green and black. Clams in Green Sauce, or Almejas en Salsa Verde in Spanish, is a typical Basque tapa, with flecks of parsley sprinkled throughout. It's easy to prepare as an appetizer, first course. This can also be prepared with mussels."
- Serving Size: 1 (199.1 g)
- Calories 196.9
- Total Fat - 6.1 g
- Saturated Fat - 0.9 g
- Cholesterol - 45.3 mg
- Sodium - 919.5 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 0.5 g
- Sugars - 2.4 g
- Protein - 22.9 g
- Calcium - 70.4 mg
- Iron - 3 mg
- Vitamin C - 12.9 mg
- Thiamin - 0 mg
Scrub the clams, discarding any that are not tightly closed or that do not close when touched. Heat the olive oil in a Dutch oven or deep frying pan over medium heat.
Add the green onion and garlic; sauté until soft, 3 minutes. Stir in the flour and cook 1 minute.
Gradually stir in the clam juice and wine; cook and stir until smooth and thick, about 3 minutes. (The sauce can be made ahead to this point and refrigerated in a covered dish up to 24 hours; rewarm the sauce before proceeding.)
Stir the parsley and capers into the sauce and season to taste with pepper.
Add the clams, cover and cook until the clams begin to open, 2 to 5 minutes.
As each clam opens, lift it from the sauce with tongs, shaking juice into sauce, and transfer it to a serving platter (or to individual plates).
Recover the pan and continue until all clams are cooked; discard any clams that do not open. (If the sauce sticks, stir in additional wine or water 1 tablespoon at a time to prevent burning.)
Stir the sauce and spoon it over the clams. Serve warm.
Tips & Variations
No special items needed.