Thursday, October 28

The best clam recipes to start the autumn with sea flavor


In August we gave you the richest and most original recipes for mussels in sauce from restaurants and beach bars that we find on the peninsula. And, this end of summer-beginning of autumn, we invite you to make the transition with these clam recipes, some more classic from the grandmothers’ kitchen, others more elaborate, which we have found in several cookbooks that we recommend in this article.

Above all, an important tip: always put the clams in cold salted water before cooking so that they expel the sand. You will know that chewing it is very unpleasant.

1. Clams in green sauce

From the book Simple recipes for beginners and cookers, by Xavier Gutiérrez (ed. Planeta Gastro).

  • Chop a clove of garlic and add it to a frying pan with the oil. Without letting it brown, add 10 g of flour and let it cook for a moment.
  • Add 5 tablespoons (tbsp) of water. Add a kilo of clams, cover and let it boil, just until it opens.
  • At the end, add chopped parsley to give the sauce a green hue.
  • Serve this dish accompanied by the sauce. Be careful with the salt. Clams don’t usually need it.

Note: this recipe also works for mussels, cockles, razor clams, clams, etc.

2. Baked clams with mashed potatoes

In his book Good cooking (Ed. Planeta Gastro), Karlos Arguiñano shares several recipes with clams very different from the usual, try them!

  • In a pan with a little water, open a kilo of clams over the heat. Strain and reserve the broth that they release.
  • Prepare a Provençal one by mixing two cloves of garlic, a teaspoon of chopped parsley and another of chives, all finely chopped, with a tablespoon of breadcrumbs.
  • Cook three whole potatoes with their skins in the pot with water and salt. Cook for five minutes.
  • Peel the potatoes and pass them through the food processor. Mix the puree with the clam broth.
  • Spread the mashed potato on the bottom of a bowl and place the clams on top.
  • Sprinkle the clams with the Provençal and gratin for two to three minutes.
  • Garnish with a little chives and serve.

3. Clams from the Port

Also taken from Good cooking (Ed. Planeta Gastro), by Karlos Arguiñano

  • Put water in a bowl and season it. Add 600g of clams and let them soak for 15 minutes (at least) to remove any dirt or sand they may have.
  • Place eight slices of bread on a tray.
  • Mix 200 ml of water, a drizzle of oil, a teaspoon of hot paprika and a teaspoon of sweet paprika in a jug.
  • Sprinkle the bread slices with the mixture and turn them so that they absorb all the liquid well.
  • Drain well, pressing down with your hands, and place on an oven-safe tray lined with parchment paper.
  • Sprinkle with the other teaspoon of sweet paprika and cover with another parchment paper.
  • Put another baking tray on top so that they are well pressed.
  • Put the trays in the oven and bake the bread at 200ºC for 15 minutes. After this time, remove the top tray and bake it for 15 more minutes.
  • Reserve the paprika tiles.
  • Peel the garlic and chives and cut them into small cubes.
  • Put them to sauté in a pan with a splash of oil.
  • Add a tablespoon of flour and cook it a little.
  • Pour 100 ml of txakoli and 150 ml of water on top and sprinkle the sauce with a little chopped parsley.
  • Drain the clams, add them to the pan, cover and wait for them to open.
  • Serve the clams and decorate the plates with the paprika tiles.

4. Beans with clams

From the book Eat great and don’t diet anymore, by Isasaweis (Ed. Planeta).

  • The night before you put 400 g of beans to soak in plenty of cold water.
  • The next morning, you drain them and put them in a saucepan.
  • You cover them with cold water and add half an uncut onion, a bay leaf and a thread of extra virgin olive oil.
  • Meanwhile, you let the clams soak in cold salted water for 30 minutes.
  • You wash them and put them in another pot. You add half a glass of white wine.
  • You put the casserole on the fire and, when it starts to boil, you remove the foam that rises to the surface. Lower the heat and cook over medium heat for two hours. If the water evaporates too much during this time, add a little more cold water to cover them again.
  • When the beans are tender, remove the onion, add it to a blender glass along with a little of the cooking broth, grind it well and add it to the casserole.
  • Cover the casserole and cook for a few minutes until they open.
  • Remove the clams and strain the cooking broth through a cloth strainer in case there is any sand on it. Reservations.
  • Put a frying pan on the fire with a little virgin olive oil and, when it is hot, fry the other half onion and a minced garlic clove together with a chilli, until golden brown.
  • Add the clams and their strained broth to the pan, sprinkle two tablespoons of chopped parsley, mix and add everything to the casserole with the beans.
  • Stir, try to add more salt if necessary and cook everything together for 10 minutes, shaking the casserole from time to time to bind the sauce without breaking the beans.

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