Clams in Basque Green Sauce

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Today, I bring you a quick post for a simple summer appetizer – littleneck clams in a Basque green sauce!

Breakfast in Bed(stuy) / Clams in Basque Green Sauce

This dish is inspired by my dad’s recent trip to Spain where he and my step dad pretty much made all of us back home insanely jealous. Their trip including jaunts to Barcelona and Stiges (pictured) and then up to Rijoa and Basque Country including San Sebastian. They ate at some of the best restaurants in the world — including Mugaritz (one of top 10 in world) where the dinner consisted of over 25 courses with over 13 wine pairings and a chocolate Seven Deadly Sins dessert (pictured); and one of the best seafood restaurants, Elkano, in a hole in the wall fishing village called Getarria (pictured). They went to the third best wine cellar in the world – Rekondo (pictured) – and even stayed in the same hotel as One Direction before leaving Madrid… Can I just be my dad when I grow up? So jealous! #FoodieEnvy

Breakfast in Bed(stuy) / Basque Country

Located in the north-east of Spain and near the French border, Basque country is linguistically, ethnically and culturally removed from the rest of Spain. Bilbao, once an industrial city, is now a center for art and architecture and San Sebastian is at the forefront of cuisine and has some of the best restaurants in the world! It’s definitely a region of the world I want to travel too… beaches on the Basque coast sound amazing and I daydream about sipping wine in Rioja! It all sounds amazing.

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And as I’ve mentioned before, Spain is a country I’d love to learn more about culinary-wise and regional cuisine (especially that of Basque country) is definitely something I will continue to explore. I’ll be cooking up some more Spanish favorites in the coming weeks – a few great tapas dishes (or pinxto as they are called in this region) – but in the meantime, let this clams in a Basque green sauce whet your appetite! Seafood is a big part of Basque cuisine and this green sauce is traditional of the area as well.

 Littleneck Clams in a Basque Green Sauce or Almejas en Salsa Verde

Adapted from About.com

1lb littleneck clams in shell, scrubbed and cleaned

8 oz white table wine

4 cloves of garlic, minced

½ large onion , finely chopped

olive oil to sauté

2 tbsp flour

2 sprigs flat leaf parsley, finely chopped

salt to taste

Breakfast in Bed(stuy) / Clams in Basque Green Sauce

Place clams in a medium sauce pan and pour half of the wine over the clams, then add water until clams are just covered. Bring to a boil, then reduce to a simmer and cook until clams open. Remove from heat, and place clams on a plate. Reserve liquid for later.

Breakfast in Bed(stuy) / Clams in Basque Green Sauce

Pour enough olive oil to cover bottom of a large, deep frying pan and heat. When hot enough, sauté chopped onions, adding garlic after 3-4 minutes. When onions are transparent, reduce heat to medium low. Add the flour and fry. Slowly pour in wine and reserved liquid while stirring. Add clams and simmer for 3-4 minutes until thickened. Adjust salt. Fold in parsley.

Breakfast in Bed(stuy) / Clams in Basque Green Sauce

Transfer to plates and serve with baguette slices.

Breakfast in Bed(stuy) / Clams in Basque Green Sauce

While this is perfect as an appetizer, add a side of pasta and you’ll have a great main dish too! And there you have it, a Spanish appetizer that will transport you to Basque country! I should really just start saving money cause I got to get my butt to Spain!

Clams in Basque Green Sauce
 
Author:
Ingredients
  • 1lb littleneck clams in shell, scrubbed and cleaned
  • 8 oz white table wine
  • 4 cloves of garlic, minced
  • ½ large onion , finely chopped
  • olive oil to sauté
  • 2 tbsp flour
  • 2 sprigs flat leaf parsley, finely chopped
  • salt to taste
Instructions
  1. Place clams in a medium sauce pan and pour half of the wine over the clams, then add water until clams are just covered. Bring to a boil, then reduce to a simmer and cook until clams open. Remove from heat, and place clams on a plate. Reserve liquid for later.
  2. Pour enough olive oil to cover bottom of a large, deep frying pan and heat. When hot enough, sauté chopped onions, adding garlic after 3-4 minutes. When onions are transparent, reduce heat to medium low. Add the flour and fry. Slowly pour in wine and reserved liquid while stirring. Add clams and simmer for 3-4 minutes until thickened. Adjust salt. Fold in parsley.
  3. Transfer to plates and serve with baguette slices.
 

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