Pan fried clams with parsley and garlic
How to make Pan fried clams with parsley and garlic recipe - Meat is often paired with seafood in Portuguese cooking. Try adding small cubes of chorizo to this dish, cooking the meat just before you add the clams. Poêlée de palourdes avec le persil et l'ail recette
SERVES 4
Ingredients:
1 tbsp olive oil
1 onion, finely chopped
pinch of sea salt
2 garlic cloves, finely chopped
1–2 green bell peppers, seeded and finely chopped
¾ cup dry white wine
1lb (450g) fresh clams in the shell, well rinsed (see Cook’s Notes)
handful of flat-leaf parsley, finely chopped
lemon wedges, for serving
Method:
1 Heat the oil in a large frying pan over medium heat. Add the onion and salt, and cook for about 5 minutes until soft. Add the garlic and peppers, and cook gently until the peppers begin to soften. Increase the heat to high, and add the wine. Cook for a couple of minutes until the wine begins to evaporate.
2 Add the clams and cook, covered, shaking the pan occasionally, for 5–6 minutes or until the clams open. (Discard any clams that do not open.) Stir in the parsley. Serve hot with fresh crusty bread to sop up the juices, and lemon wedges for squeezing.
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| Pan fried clams with parsley and garlic |
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