Clams are freshwater mussels often used in cooking soups, stews and pasta. It is low in fat but high in protein, potassium, vitamin A and iron.
Here’s a delicious recipe that brings out clam’s natural flavor. I prefer using salt and pepper to taste, although some don’t because they enjoy the natural taste.
1 medium onion, chopped
2 small garlic cloves, sliced thin
1 tablespoon olive oil
1/2 cup dry white wine
2 dozen small hard-shelled clams, scrubbed well
1 cup fresh coriander sprigs
1/2 cup fresh flat-leafed parsley leaves
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
Salt and pepper to taste
Fresh parsley for garnish
In a deep saucepan over medium flame, heat the oil and sautÃ© the onions until they become translucent. Add half of the garlic and fry for 3-5 minutes or until fragrant.
Place the clams, coriander and white wine in the pan and bring to a boil. Reduce the heat and simmer covered for 5-7 minutes. Once a clam opens, transfer it to a plate. If it does not open in 7 minutes, discard it. Reserve the cooking liquid without the coriander sprigs.
In a blender or food processor, blend the lemon juice, butter, remaining garlic, parsley and cooking liquid until smooth. Pour it in a saucepan and heat it over low flame for 5 minutes. Season it with salt and pepper. Add the clams and mix well. Serve on a bowl and garnish with fresh parsley.
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