Clam Sauce
calories: low
category: Sauces
cost: medium
difficulty: medium
preparation time: 20
Ingredients
Clams 800 gr.
Olive oil 8 tablespoons
Garlic 2 cloves
Peeled tomatoes 500 gr.
Parsley 2 teaspoonfuls
Salt to taste
Pepper to taste
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Wine Tips
for your meals
Olive oil 8 tablespoons
Garlic 2 cloves
Peeled tomatoes 500 gr.
Parsley 2 teaspoonfuls
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Wash the clams well even using a small brush.
Prepare a pan with 3 spoonfuls of oil, one clove of garlic and the clams. Cover the pan well with the lid for 3 or 4 minutes. Start off taking the clams out of the shells as they open and put them aside.
Let the liquid left by the clams thicken and filter it into a bowl.
Put 5 tablespoons of oil into a pan together with the remaining garlic and sauté. When they are golden brown, add the peeled tomatoes, salt and pepper. Cook over a high flame for 4 minutes.
At this stage, add the thickened liquid and let the sauce thicken. Now add the clams with the diced parsley and let it cook for another 3 minutes. The Chef's tips If it is needed to bind together, it must be rather liquid, therefore use less flour. For dishes such as au gratin or the like, it should be denser. Curiosity This sauce originating from French traditional cooking, has now become part of the all Western cuisine.
Prepare a pan with 3 spoonfuls of oil, one clove of garlic and the clams. Cover the pan well with the lid for 3 or 4 minutes. Start off taking the clams out of the shells as they open and put them aside.
Let the liquid left by the clams thicken and filter it into a bowl.
Put 5 tablespoons of oil into a pan together with the remaining garlic and sauté. When they are golden brown, add the peeled tomatoes, salt and pepper. Cook over a high flame for 4 minutes.
At this stage, add the thickened liquid and let the sauce thicken. Now add the clams with the diced parsley and let it cook for another 3 minutes.
