Recipe by lorena
"This is a very common recipe here in Spain. I give you my mom's Galician variation, you will love it!"
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fresh cherrystone clams
dry white wine
crushed red pepper flakes
vegetable bouillon powder
salt to taste
chopped fresh parsley
Hi! I'm the submitter of this recipe. Just wanted to say that I only add 1 cup or 1 1/2 cups of water. After cooking the onions, garlic,..etc, add the clams and stir to mix all the ingredients together, then add the water/flour mixture and stir constantly until the sauce thickens. If you desire a lighter version, then add more cooking water (personally, i like it pretty thick). I always strain and freeze the remaining cooking water, so i can use it later in my stews, soups, etc...). Hope you like it!!
Was pretty good. I may attempt this again.
This is an excellent recipe, and I realy enjoyed last night (as a tapa dish). One modification: I do not add too much water to the pan to steam the clams, only a thin layer of water to prevent from burning the bottom of the clams. The clams will start loosing liquid very quickly, and this will be enough to make a rich sauce. If you need more liquid, then add it after adding the thickener- this way you wll never go wrong with the amount of liquid in the sauce! Thank you for the recipe!
Fabulous flavor! The only problem I had was that the sauce didn't really thicken. I think I may have used too much water when I boiled the clams, and I put all of that water into the sauce. Next time I will use less water to boil the clams. However . . . I did save the broth in the freezer for when I make a chowder. Delicious! Thanks for the recipe!
i found it easier to do step #2 first, then add the water and boil the clams -making it a one pan meal.
Delicious and delicate flavour. This is my favourite type of recipe, simple and elegant. My boyfriend and I enjoyed this with a fresh loaf of crusty bread and bottle of white wine. Clams are relatively expensive here so I had to substitute 1/2 of them with shrimp, it was still very good.
I tried this recipe and it came out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 195
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