Clams in Green Sauce (Almejas en Salsa Verde) for Tapas #SundaySupper

Finally after nearly a month after our extravagant trip to Spain, I am now sharing one of my favorite…absolutely favorite tapas..clams in green sauce or as they call it “Almejas en Salsa Verde”.

I was nearly jumping up and down for joy when I saw that this weeks #SundaySupper theme was Tapas. We certainly ate our way through Barcelona and San Sebastian in tapas and “pintxos” as they call it in San Sebastian.

Clams in Green Sauce (Almejas en Salsa Verde) Tapas #SundaySupper via LittleFerraroKitchen.com

One of our favorite spots was right off the main strip in Barcelona. Called “Cañete“, a small restaurant with amazing Yelp reviews. Even the locals at the hotel were in awe and made sure we told them how this amazing place. According to Yelp, everyone said the same thing, sit at the counter and learn your Spanish. The entire menu was in Catalan which was the main key in knowing this place was for the locals. As we arrived to this narrow door and off the strip, I say in my not-so perfect Spanish “Dos personas, Ferraro” hoping that would make some sense to them and not make us feel like dumb American tourists. The next thing I know, the waiter in his starched white jacket, flees us to the only 2 open seats at the counter.

And this was our view. Overlooking the fabulous cooks doing what they do best. We were nearly a feet away from the main stove and you certainly felt like you were in a hot kitchen. There were about 10 staff, some waiters, some cooks and 1 expediter which I am assuming was head chef. The kitchen was spotless and everyone ran smoothly They all had a job and they all worked together like a perfectly tuned orchestra. We watched them freshly crack our clams and rub a sweet tomato against freshly grilled bread. It was not just the dinner, it was the entertainment. Watching and listening to the orders being called out and picking at what words I remembered from high school Spanish class. The entire night was amazing. If this is how the Spaniards eat and respect their food, I could live on their cuisine.

 

And boy am I glad that I took these quick shots of our dinner. The above is what I attempted to replicate for this recipe. One of the beautiful things I learned about Spanish cuisine is that there is not a lot of butter, if any in most of their dishes. Spain has some of the best olive oil I have ever tasted and they know it. It is not too overpowering and still gives the dish enough fat and coating to hold on to. With this recipe, I knew there had to be some kind of thickening agent but I was sure there was not any butter in the dish we had at Cañete. So to the olive oil, I added just a tablespoon of flour which worked perfectly. The flour fused with the olive oil and made a simple paste. Then when I added wine and liquid, the entire sauce thickened beautifully and coated the back of my spoon just like it was supposed to. They call it “green sauce” because..well it’s green, which comes from the fresh parsley added in.

Clams in Green Sauce (Almejas en Salsa Verde) Tapas #SundaySupper via LittleFerraroKitchen.com

I hope my rendition of this simple clams and green sauce proves my new found love of Spanish cuisine. Simple and fresh ingredients is what it’s all about!

Clams in Green Sauce (Almejas en Salsa Verde)

Yield: 4 servings

Serving Size: 6 clams + sauce

Ingredients

  • 24 clams
  • 2 garlic cloves, chopped
  • 1/4 onion, chopped
  • 1 Tb flour
  • 1/2 cup white wine
  • 1 cup water
  • Pinch of red pepper flakes
  • Bunch of fresh parsley, chopped
  • Olive oil, for drizzling
  • Salt and pepper, to taste

Instructions

  1. First clean your clams. Allow them to soak in a bowl of cold water for 20 minutes. Then take each clam and use a soft brush or wet towel to clean the outside shell. A good tip is to not pour out the clams and water, instead remove them one by one. You can then allow to to sit in another bowl while you prepare the rest of the dish.
  2. In a large skillet, drizzle olive oil and add chopped onion. Allow onion to cook for about 5 minutes until it begins to caramelize. Then add garlic and red pepper flakes and continue to cook for another 3 minutes until the garlic begins to caramelize. .
  3. Add flour and use a spoon to cook the flour into the olive oil. It should form a paste. Next add white wine and a cup of water and salt and pepper and increase heat. Continue to stir so all the flour is cooked off and sauce begins to thicken.
  4. Add chopped parsley and clams and lower flame so sauce is simmering. Allow clams to cook until they begin to open and remove clams as they open. When all clams are removed, you can either continue cooking the sauce to reduce more. It should lightly coat the back of a spoon.
  5. When done, place clams in a bowl and pour sauce over. Garnish with extra parsley.

This recipe is enough for 4 tapas, which is about 6 clams per person. You can adjust the amount of clams per person as needed.

http://littleferrarokitchen.com/2014/01/clams-green-sauce-almejas-en-salsa-verde-tapas-sundaysupper/

Clams in Green Sauce (Almejas en Salsa Verde) Tapas #SundaySupper via LittleFerraroKitchen.com

Please check out what everyone else made for our Tapas party!

Here’s what’s on the Table:

Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina

And you know you can’t have a party without wine ~ at least you certainly can’t in my house. Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

And you know you can’t have a party without wine ~ at least you certainly can’t in my house. Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

Sunday Supper Movement

Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

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  1. […] Inc Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks Tomato Bread from girlichef Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca Herb […]

  2. […] Inc Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks Tomato Bread from girlichef Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca Herb […]

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