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Clams In Salsa Verde
Serves 4
- 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 :
- Make the salsa verde: puree the stock, oil, sherry, garlic, onion, f1our, and parsley
in a food processor until smooth.
- Transfer to a pan, bring to a boil, then simmer for 8 minutes or until thickened.
- 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.
- 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.
- 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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