Saturday, May 8, 2021
Heavenly food that excites the tastebuds .

Clams In Salsa Verde

Serves 4
Clams In Salsa Verde
  • about 3 dozen clams, cleaned
  • salt and black pepper chopped parsley to gamish
SALSA VERDE
  • 11/2 cups (350 ml) fish stock
  • 1/4 cup (60 ml) olive oil
  • 3 tbsp dry sherry
  • 5 garlic cloves, chopped
  • 1/2 onion, chopped
  • 1/2 cup (60 g) all-purpose flour
  • 1/4 cup (30 g) chopped padey

STEPS :

  1. Make the salsa verde: puree the stock, oil, sherry, garlic, onion, f1our, and parsley in a food processor until smooth.
  2. Transfer to a pan, bring to a boil, then simmer for 8 minutes or until thickened.
  3. Add the clams, cover the pan, and bring to a boil. Cook, shaking the pan, for about 12 minutes, until the clams open. Discard any that have not opened.
  4. Using a slotted spoon, transfer the clams to a warmed tureen. Stir the salsa thoroughly, adding more liquid if it is too thick, or boiling to reduce it if it is not thick enough.
  5. Taste the salsa for seasoning. Pour the salsa over the clams, garnish with the chopped parsley, and serve immediately.

* * * Cook's know-how * * *

Salsa verde, meaning "green sauce" in Spanish, also goes very well with broiled fish such as swordfish or tuna. To give it a slightly different flavor, add 3 tbsp pastis or another anisejlavored aPeritif instead of the dry sherry.

 
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NEW EMPIRE SZECHUAN - Piladelphia
Chinese cuisine
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