Spanish clams, specially in the North, are much larger than clams found elsewhere, and have more succulent bodies. This modern recipe uses Arab spicing to make a hot dip or sauce. Serve with plenty of fresh bread to mop up the delicious juices!
- Serves 4
- Preparation time: 15 minutes
- 1 small onion, finely chopped
- 1 celery stick, sliced
- 2 garlic cloves, finely chopped
- 1 inch piece fresh root ginger, grated
- 2 tablespoon olive oil
- 1/4 teaspoon chilli powder
- 1 teaspoon ground turmeric
- 2 tablespoon chopped fresh parsley
- 1 1/4 lb small clams, in the shell
- 2 tablespoon dry white wine
- Salt and ground black pepper
- Celery leaves, to garnish
- Fresh bread, to serve
Place the onion, celery, garlic and ginger in a large pan, add the olive oil, spices and chopped parsley and stir-fry for about 5 minutes. Add the clams to the pan and cook for 2 minutes.
Add the wine, then cover and cook gently for 2-3 minutes, shaking the pan occasionally. Season. Discard any clams that fail to open, then serve, garnished with the celery leaves
- There are many different varieties of clam fished off the coast of Spain. One of the best is the almeja fina (the carpet shell clam), which is perfect used in this dish. They haved grooved brown shells with a yellow lattice pattern.
- Before cooking the clams, check that all the shells are closed. Any clams that do not open after cooking should be discarded.
88 Points - "Bright, greenish yellow. A pungent bouquet displays scents of smoky lees, orange peel and pear, with a sexy oak spice note. Rich and weighty, with powerful, vanilla-accented orchard fruit and melon flavors and a suggestion of licorice. Reminds me of a weighty Macon wine, with good finishing breadth and length. This was fermented in 100% new Allier barriques and it shows, which some might not approve of." -Stephen Tanzer's International Wine Cellar
COMPOSITION: 100% Chardonnay grapes, barrel-fermented in French oak.