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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.

 

Spanish tapa recipe: Clams in sherry sauce. Photo by: Javier Peñas/©ICEX.

Presentation

Serve with a sprinkle of parsley on top.

Nutritional 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
 
 
Information provided by: The Spanish Nutrition Foundation (FEN) 

 

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