Whether raw or cooked, an excellent escort for a clam is always a white Albariño, from the Rías Baixas, with its flowery, citric freshness.
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Clams in Sherry Sauce
Preparation
Start by cleaning the clams very well under running water. Next, heat the Spanish olive oil in a clay pan and add the flour. Cook the flour during a few minutes until golden brown. Make sure that the flour is cooked properly otherwise the sauce will taste floury. Once the flour is golden, add the garlic and finely chopped parsley to taste, stir a couple of times and then add the clams. Stir again and pour in the dry sherry. Let the sauce boil slowly during 10 minutes.
Presentation
Serve with a sprinkle of parsley on top.
Nutrition Facts
Energy (kcal): 395
Energy (kJ): 1,652
Proteins (g): 3.2
Lipids (g): 37.7
Carbohidrates (g): 4.9
Fibre (g): 0.2
Iron (mg): 6.17
Iodine (µg): 39.9
Vitamin E (mg): 2.0
Energy (kJ): 1,652
Proteins (g): 3.2
Lipids (g): 37.7
Carbohidrates (g): 4.9
Fibre (g): 0.2
Iron (mg): 6.17
Iodine (µg): 39.9
Vitamin E (mg): 2.0
Information provided by: The Spanish Nutrition Foundation (FEN)
30 minutes to 1 hour
- 650 gr clams
- 20 gr wheat flour
- 150 ml Spanish olive oil
- 1 garlic clove
- 85 ml dry Sherry
- 2 bay leaves
- A bunch of parsley, finely chopped
- 22.928 lb clams
- 0.705 oz wheat flour
- 5.404 fl. oz Spanish olive oil
- 1 garlic clove
- 3.117 fl. oz dry Sherry
- 2 bay leaves
- A bunch of parsley, finely chopped
- 3.02 lb clams
- 0.122 cup wheat flour
- 0.634 cup Spanish olive oil
- 1 garlic clove
- 0.359 cup dry Sherry
- 2 bay leaves
- A bunch of parsley, finely chopped
Wine match