Spanish Garlic Clams with White Wine
Print PinServings: 4 people as a tapas/ starter
Calories: 109kcal
Equipment
- 1 fry pan/ skillet with lid
Ingredients
- 1 kg small clams such as vongole, cleaned and purged (see notes below)
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves finely minced
- ¼ cup dry white wine
- handful of flat-leaf parsley finely chopped
- freshly ground black pepper
Instructions
- Purge the clams if they are not already purged (some fishmonger will sell them already purged): Place clams in a large bowl of cold, salted water (about 1 tablespoon sea salt per litre of water). Let them sit for 1 hour in the fridge to expel any sand. Drain and rinse thoroughly.
- Rinse the clams under cold running water again, discarding any that are open and do not close when tapped.
- Heat the olive oil in a large sauté pan over medium heat. Add the garlic and cook for 30 seconds until fragrant but not browned.
- Add the clams and pour in the white wine. Cover with a lid and cook for 3–4 minutes, shaking the pan occasionally, until the clams have opened.
- Remove the lid and stir in the parsley. Season with black pepper to taste.
- Discard any unopened clams. Transfer to a serving bowl with all the pan juices.
- Serve immediately with plenty of crusty bread to soak up the broth.
Video
Nutrition
Calories: 109kcal | Carbohydrates: 2g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 22mg | Potassium: 34mg | Fiber: 0.03g | Sugar: 0.2g | Vitamin A: 113IU | Vitamin C: 0.5mg | Calcium: 19mg | Iron: 1mg