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Jul 31 2020
Clams in sherry sauce
Ingredients
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
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.
Wine Match
Federico Oldenburg/©ICEX
Whether raw or cooked, an excellent escort for a clam is always a white
Albariño, from the Rías Baixas, with its flowery, citric freshness.
Nutritional Facts
Energy (kcal): 395
Energy (kJ): 1,652
Protein (g): 3.2
Lipids (g): 37,7
Carbohydrates (g): 4.9
Fibre (g): 0.2
Iron (mg) : 6.17
Iodine (mg) : 39.9
Vitamin E (mg): 2.0
Information provided by: The Spanish Nutrition Foundation (FEN)
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