Spanish Clams in Almond Sauce
Equipment
- Large skillet
- mortar or mini-processor,
Ingredients
- 2 dozen small clams such as Manila or littleneck
- 2 tablespoons olive oil
- 8 blanched almonds
- 1 small onion finely chopped (about â…“ cup)
- 2 garlic cloves finely chopped
- ¼ cup dry white wine
- ¾ cup bottled clam juice
- Kosher or sea salt
- Freshly ground black pepper
- Few threads of saffron
- 1 tablespoon finely chopped fresh flat-leaf parsley for garnish
Instructions
- Rinse the clams, discarding any with cracked shells or those not closing tightly when touched.
- Heat olive oil in a large skillet over medium heat.
- Add the almonds and cook, stirring, until lightly browned.
- Transfer the almonds to a plate.
- Add the onion and garlic to the skillet, cooking and stirring until the onion is wilted and transparent, approximately 5 minutes.
- In a mortar or mini-processor, mash the almonds.
- Stir in the wine, clam juice, salt, pepper, and saffron.
- Add the almond mixture to the skillet and cook until the liquids are absorbed, and the sauce thickens.
- Add the clams, cooking and removing them to a platter as they open.
- Return the clams to the skillet when all have opened, discarding any unopened clams.
- Sprinkle with parsley, serving this Spanish Clams in Almond Sauce hot.
- Savor the delightful marriage of flavors that almonds bring to this exquisite seafood dish.
Notes & Wine Advice
Wine Pairing:
Pair this dish with a Spanish Albariño or a crisp Sauvignon Blanc. The bright acidity of these wines will complement the richness of the almond sauce and the brininess of the clams, enhancing the overall dining experience. Alternatively, a light-bodied Spanish rosé would also be a delightful match, offering a refreshing contrast to the savory flavors of the dish.Nutrition values
Calories: 200 kcal | koolhydraten: 10 g | Eiwitten: 12 g | Vet: 10 g | Suiker: 2 g