A recipe from Catalonia, Spain
Ingredients
- 1 1/2 oz butter
- 1 large spanish onion peeled & finely chopped
- 1 oz fresh mint leaves roughly chopped
- 1 lb shelled peas fresh or frozen
- 1/2 tsp sea salt
- 4 fl oz dry white wine
- 4 lb small clams, well scrubbed
Servings:
Instructions
- Melt the butter in a large flameproof casserole and add the onion and mint. Fry gently for about 20 mins until the onion is soft but not browned.
- Add the peas and salt, then cover and continue cooking until the peas are tender. This will take 5 mins for frozen and 15 mins for fresh.
- Meanwhile bring the wine to a boil in a large saucepan. Add the clams and steam for 5-10 mins until opened. Using a slotted spoon add the clams to the peas, discarding any that have not opened.
- Strain the juice from the clams into the stew through a fine sieve.
- Serve in bowls with crusty bread.
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