Clams cooked in white wine and butter garlic sauce
I am using here today , the very fresh catch of the day “ Tisreo “ as called in Goa You can get these from the fish markets here .
The shells should be tightly closed if they are fresh.
I am going to teach you how to spike up a simple shell fish into a Spicy Clam dish . A meal on its own served with some local crusty, freshly baked breads called Poi !
It’s really very easy to cook clams.
First you need to soak the clams in cold water, scrub the hard shells with a brush to clean away the gritty sand & rinse it several times in running water to remove all the sand n tiny mud particles left at the bottom.
Finally , what really makes this a devine meal are the fresh flavours of the clams cooked in a dry white wine !
The Wine sauce along with the briny juices from these clams taste absolutely delicious,as they are cooked with plenty of Garlic in olive oil & butter , chilli flakes with a scatter of some Cilantro or Parsley ,
lemon-juice & zest !
* 1.5 kg clams washed, rinsed, and drained with bad ones discarded***
* ½ to ¾ cup white wine
* 2-3 Tbsp olive oil
* 1 Tbsp butter (can be omitted)
* 4-6 cloves garlic crushed
* 2 tsp red pepper flakes to taste
* 1 bunch parsley /cilantro chopped
* 1 tsp Lemon zest
* 1 tsp lemon juice
Set your tall pot to boil with 1 cup of well-s
water (like how you would normally cook your pasta , (remove it when it’s a few minutes from being fully cooked )
Save the stock for adding to the sauce finely .
Heat more than half of the olive oil and half of the butter (optional) in a large wok or saucepan on medium heat.
Add garlic and cook until golden, add red pepper flakes.( to taste or to as much spice required)
Pour in the wine (about one cup or a bit more, to steam the clams, not to boil them) and add the clams to the pan–cover and cook for a couple of minutes.
Uncover when most of the clams have opened, remove and discard any that haven’t along with above loose shells .
Use tongs and a fork, remove some of the clams shells from their shells and discard the shells (this is not a required step, but can make it easier to plate and enjoy the dish, you can leave them all in the shell if you prefer).