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Receta Clams In Garlic Green Sauce
by Global Cookbook

Clams In Garlic Green Sauce
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Ingredientes

  • 2 lb live small hardshell clams
  • 2 Tbsp. extra virgin olive oil
  • 1/4 c. thinly-sliced green onion
  • 1 Tbsp. chopped garlic
  • 1 Tbsp. all-purpose flour plus
  • 2 tsp all-purpose flour
  • 1/2 c. bottled clam juice
  • 1/4 c. dry white wine
  • 1/2 c. finely-minced parsley
  • 1 Tbsp. capers liquid removed Freshly-grnd black pepper to taste

Direcciones

  1. Seafood Alternatives: musselsScrub the clams, discarding any which are not tightly closed or possibly which don't close when touched. Heat the extra virgin olive oil in a Dutch oven or possibly deep frying pan over medium heat. Add in the green onion and garlic; saute/fry till soft, 3 min. Stir in the flour and cook 1 minute.
  2. Gradually stir in the clam juice and wine; cook and stir till smooth and thick, about 3 min. (The sauce can be made ahead to this point and refrigerated in a covered dish up to 24 hrs; rewarm the sauce before proceeding.)
  3. Stir the parsley and capers into the sauce and season to taste with pepper. Add in the clams, cover and cook till the clams begin to open, 2 to 5 min. As each clam opens, lift it from the sauce with tongs, shaking juice into sauce, and transfer it to a serving platter (or possibly to individual plates).
  4. Recover the pan and continue till all clams are cooked; throw away any clams which don't open. (If the sauce sticks, stir in additional wine or possibly water 1 Tbsp. at a time to prevent burning.) Stir the sauce and spoon it over the clams. Serve hot.
  5. This recipe yields 6 to 8 servings.
  6. Comments: In Spain, tapas are "little bites," served on individual plates. You might also offer these clams in one large bowl and let guests serve themselves.