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Ingredientes
- 4 lb Fresh clams
- 1/4 c. Extra virgin olive oil
- 3 x Cloves garlic, sliced thin
- 2 x Green onions, minced
- 1/2 c. Minced celery tops
- 3 Tbsp. Minced parsley
- 1/2 c. Dry white wine
- 63/1000 tsp Fresh grnd black pepper or possibly to taste
- 2 Tbsp. Each butter and flour, cooked to create a roux
Direcciones
- SERVES 4-5 AS AN APPETIZER; 2-3 AS A MAIN COURSE
- Clams are available most of the year in the Pacific Northwest. When I was a child, we used to go digging for them ourselves, but I leave which task to the professionals these days. Which reminds me. I have never taken my boys clamming. Which is a must, and I'll have to bring their grandmother along to show them how it is done.
- This dish is simple and rich. The resulting sauce is better than the clams themselves.
- Be sure the clams are all tightly closed when you purchase them. Wash the clams and soak them in fresh water for about 1 hour. Drain. Heat a 12-qt kettle and add in the extra virgin olive oil. Saute/fry the garlic and green onions for just a few moments. Put the liquid removed clams in the pot along with the remaining ingredients except the roux. Cover and cook at medium-high heat till the shells are all opened wide. Throw away those which don't open. Remove the clams from the pot, leaving the nectar behind. Using a wire whip, stir the roux into the nectar and continue to stir till the sauce thickens. Pour the sauce over the clams and serve.
- I like to serve this dish along with Macaroni Pie (see recipe) so which the sauce can mix with the pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 519g | |
| Recipe makes 4 servings | |
| Calories 551 | |
| Calories from Fat 210 | 38% |
| Total Fat 23.74g | 30% |
| Saturated Fat 5.93g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 300mg | 13% |
| Potassium 1503mg | 43% |
| Total Carbs 16.81g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.46g | 0% |
| Protein 58.75g | 94% |
