Spanish Christmas recipes. Part II
Following the Spanish Christmas recipe series, here is the second one, a traditional dish, cooked oftenly at Christmas: clams in green sauce.
For 4-6 people
1 kilo of clams
2 cloves of garlic
1 cayenne pepper
A glass of white wine
Extra Virgin olive oil
1.- Remove any damaged or open clam. Soak them in a deep bowl with salt for a while.
2.- Rinse the clams with fresh water and let them drain.
3.- Put a deep pan with water over a high heat. Add the clams and cook them until the shells are open. Let the pan aside and cover it with a towel while the sauce is cooked.
4.- In a small pan pour a bit of Extra Virgin Olive Oil over a low heat.
5.- Mince the garlic and the parsley. Add them to the pan with the cayenne pepper and the glass of white wine and stir until the alcohol evaporates.
6.- Then, add a little bit of flour and whisk with a balloon whisk until getting a smooth texture.
7.- Pour slowly the fish stock and continue whisking. Add as much stock as you want depending on the thickness of the sauce you want.
8.- Drain the clams.
9.- Once the sauce is cooked, add the clams to the sauce and cook it for about ten minutes.
10.- You may cook the dish a few hours before serving it to get a more tasty sauce.
If you want to know which the first recipe was, you may find the first one, chestnut soup.
Soon the third one!
I hope you enjoy it!