Hip, Hip Ole for the Fresh Flavors of Spain: Sautéed Clams

Almejas salteadas

| February/March 2009

  • Sauteed Clams
    iStockphoto.com/Kelly Cline

Serves 2

Where I live in the south of Spain, no seafood meal in a restaurant would be complete without a plate of these clams. They are simple to make and so good for you. (The recipe contains lots of garlic, olive oil and parsley, which all are recommended by the Spanish Heart Foundation as essential for a healthy heart.)

• ¾ pound small clams (in shells)
• A good slug virgin olive oil (about 4 tablespoons)
• Masses of chopped garlic
• A good slug white wine or sherry
• Masses of chopped fresh parsley

1. Soak clams in cold water with a little salt for 1 hour, then drain.

2. Heat oil in a heavy-bottomed frying pan.

3. Add garlic and sauté. When it just starts to brown, add clams and sauté over a fierce heat.

4. As soon as clams start to open, pour in wine or sherry.

5. Keep pan sizzling, stirring occasionally, until some of the liquid has evaporated.

6. Remove from heat and mix in parsley.

7. Serve in pan with lots of crusty bread.

8. Slurp clams out of shells; fight with lunch partner to mop pan clean.

Click here for the original article, Hip, Hip Ole for the Fresh Flavors of Spain: Herbs in Spanish Culture. 



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