Clams in White Wine and Garlic Sauce

Name: Clams in White Wine and Garlic Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 75 min
Yield: 4 servings
Ingredients: 500 g small clams (cockles or Manila clams); 3 cloves garlic, thinly sliced; 60 ml extra virgin olive oil; 100 ml dry white wine, such as Sauvignon Blanc; 2 tbsp flat-leaf parsley, finely chopped; 1 null small red chilli, sliced (optional); null null sea salt, to taste; null null cold water, for purging

#Seafood #Easy #Fried

Total Time75mins

Rating0.0/ 5.0

Servings4people

Elisa Gil

@elisagil

Ingredients

small clams (cockles or Manila clams)500 g

garlic, thinly sliced3 cloves

extra virgin olive oil60 ml

dry white wine, such as Sauvignon Blanc100 ml

flat-leaf parsley, finely chopped2 tbsp

small red chilli, sliced (optional)1

sea salt, to taste

cold water, for purging

Instructions

To purge the clams, place them in a large bowl. Cover with plenty of cold water and stir in a tablespoon of sea salt. Soak for 1 hour, changing the water a couple of times. Drain and rinse the clams well.

Meanwhile, thinly slice the garlic cloves, slice the chilli if using, and finely chop the parsley.

Heat the olive oil in a large frying pan over medium heat.

Add the garlic and chilli and gently fry for 1–2 minutes, or until the garlic begins to turn golden. Take care not to burn it.

Increase the heat to medium-high. Add the drained clams and stir for about 1 minute.

Pour in the white wine, cover the pan with a lid, and steam for 2–3 minutes, or until all the clams have opened.

Remove the pan from the heat and discard any clams that remain closed.

Stir in the chopped parsley and season with salt to taste.

Serve immediately with crusty bread for dipping, while still hot.

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