This can be served as a Tapas, starter or light meal and is another recipe from ” Casa Moro” by Sam and Sam Clark. You can replace the clams with small mussels if you like.
Ingredients
- 1 kg small to medium clams e.g. venus or palourdes
- 4 tbsps olive oil
- 2 plump garlic cloves peeled and finely chopped
- 150 ml manzanilla sherry or white wine
- 2 tbsps roughly chopped flat leaf parsley
- 300 g cooked drained white beans use spanish planchada beans or butterbeans
- 30 threads saffron infused in 3 tbsp boiling water
- drizzle extra virgin olive oil
- sea salt and blackpepper
Servings:
Instructions
- Wash the clams under cold water and drain thoroughly. Discard any that are open or broken.
- Heat the oil over a medium heat in a large saucepan. When hot, add the garlic and fry for a few seconds until it just begins to colour. Add the sherry or white wine and reduce by two thirds.
- Add the clams and half the parsley, the beans and the saffron infused water, shaking the pan as you go. Simmer for about 2-3 minutes or until the clams are fully opened. Discard any clams that are still closed. Taste for seasoning.
- Serve immediately with the remaining parsley, a drizzle of extra virgin olive oil and some bread to mop up the juices.
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