Mar 21
Fish, seafood & shellfish | Tapas bar
Clams in Green Sauce
There’s no better clams than those from Galicia! Their texture and taste has nothing to do with those we find here at the Mediterranean or the French ones from the Bay of Biscay. I don’t mean that our sea doesn’t produce good clams, but these from Galicia are superb! Even though I’m an enthusiast of the Slow Food movement… these clams make me fail sometimes.
Have you ever collected live clams at the beach? I did… so many years ago… my brother and I running and splashing to find a good spot, carrying a little coloured plastic buck in one hand, the water covering our legs and using the other hand like a rake under the water through the sand to find the treasured clams. Our parents sitting at the seashore under a big parasol, and enjoying the view of the kids and the sea. At the end of the day our capture was always cooked and served on the table!
The taste of these almejas, that’s how we call them, will transport you back to those beach memories as it happened to me. You can have them raw placed over a bunch of crushed ice and with some drops of lemon on top. Or you can have them with a delicious green sauce: Clams in green sauce; a reflection of Galia’s woods and evergreen fields :D.
Have them as a tapa, or prepare some fish and add them to the casserole at the last minute. Both the clams and the green sauce will improve so much your dish.
Enjoy!
Recipe
Ingredients for 4 servings: 600 grs of clams (always buy them at the fishmonger), 6 garlic cloves, 20 dl of extra virgin olive oil, a good bunch of fresh parsley and some salt.
- Place the clams inside a pot with a bit of water (3 tablespoons), cover with a lid and cook at low heat until they open.
- Meanwhile prepare the green sauce: Place all ingredients inside the mixer bowl and blend until you get an homogeneous sauce.
- When clams open, pour half the sauce inside the pot and mix and cook for half a minute.
- Place the clams in a plate and decorate with the rest of the sauce.
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Comments
Hi Nuria! Havent been round for a long time but was just reading my BloggerAid Cookbook again and saw you as one of the contributors and it brought back memories of visiting your blog. Hope you are well and your food is just as wonderful as always!!
Galicia … the land of my maternal grandparents. Nothing fresher than seafood in Galicia. Of course, I love this!
My backgound too on my fathers side. Maybe one day we will meet there and share. Beautiful pictures…un abrazo.
Nuria,
I can’t begin to tell you how impressive your blog is. I started my own food blog a few months ago, so I check out tons of blogs and photos. I knew nothing of photography or blogging when I get started, so I study all the great ones out there. You are officially bookmarked! Great work.
Rick
Stunning looking clams! I am getting hungry! It sounds so much fun to collect clams. I hope I can do that one day. I am definitely trying out your recipe. By the way, how do you clean your clams? I really like clams, but I am always worried about biting into sands.
Hi Dharm!!! How nice of you to comment here! Hope you and your beautiful family are ok too! I remember you so well; maybe today you are enjoying the Formula 1 classification, we are!!!
Hola Joan, I knew you would say something here :D. Galicia is such a beautiful land!
Un abrazo para ti también Norma :D
Thanks for the compliments Rick and welcome to this blog :D. Yours looks really nice to me too with good food photography!
Hi Lokness, Thanks for the visit. These clams from Galicia don’t have any sand inside them… Isn’t that great? But if you try with any other clams, a good trick is to have them in salty water (tap water+salt) for a while; change a couple of times and then rinse and cook. They will leave the sand in the water ;D
how much olive oil does it say to use…thank you
Hello Nuria!
I have just discovered your blog and look forward to reading more. I’ve never made green sauce myself although have always meant to. I have eaten it in several Spanish restaurants here in New York and it always seems to have something in it to thicken it. I don’t think it wheat flour but possibly potato flour or corn starch. Have you ever come across this? My grandfather was born and raised in La Coruña but did not make this dish although he loved to order it when we went out.
Hi Anne Marie!
Thanks for your kind words about my blog… That’s what keeps me going :D
Yes, you can thicken the sauce with wheat flour. These would be the proportion for 4 servings acording to Ferran Adrià: 4 tablespoons of choped parsley leaves, 2 garlic cloves, 4 tablespoons of olive oil, 1tablespoon of wheat flour, salt to fit your taste.
Mince the garlic and pour inside the pan with the hot oil, don’t let it get color. Add the flour, stir half a minute and add half the parsley. Sprinkle some water and cook for 5 minutes at low heat. Add the rest of the parsley and take away from heat. You are done :D
Hope this helps,
Best wishes.
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