🇪🇸 Spanish

Clams en Salsa Verde

Name: Clams en Salsa Verde
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: to taste Salt; 2, halved and sliced Onion; 4 cloves, crushed Garlic; 3 Potato; 2 tbsp Olive Oil; 2 Bay Leaf; 150 ml White Wine; 1 large handful Fresh Parsley; 500 ml Stock or Broth; 800 g Clams; 1 tsp Smoked Paprika

🇪🇸 Spanish

Parsley-green sauce over clams — salsa verde, bright and herby. 57 minutes of mostly hands-off cooking.

Prep 15 min Cook 42 min Serves 4 Hard

Ingredients

Saltto taste
Onion2, halved and sliced
Garlic4 cloves, crushed
Potato3
Olive Oil2 tbsp
Bay Leaf2
White Wine150 ml
Fresh Parsley1 large handful
Stock or Broth500 ml
Clams800 g
Smoked Paprika1 tsp

Instructions

1
Brown the clams deeply in the Olive Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the onion and garlic soften in the drippings with the smoked paprika.
3
Return the clams, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the clams yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

Cook it with your pantry → Share this page: /dish/5824

Watch how it's made

Video: The Tapas Sauces - Prawns and clams in salsa verde · on YouTube