Palourdes En Salsa Verde Clams In Green Sauce Recipes

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SALSA VERDE (GREEN SAUCE)



Salsa verde (green sauce) image

Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish

Provided by Rosie Birkett

Categories     Side dish

Time 10m

Number Of Ingredients 7

1small pack tarragon
2 small packs flat-leaf parsley
30g wild garlic (or 2 garlic cloves)
3 tsp Dijon mustard
40g small capers , drained, rinsed and roughly chopped
200ml extra virgin olive oil
2 tbsp sherry vinegar

Steps:

  • Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
  • Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
  • Add the vinegar, little by little, stirring and tasting as you go - trust your palate!

Nutrition Facts : Calories 474 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.4 milligram of sodium

HAKE WITH CLAMS IN SALSA VERDE



Hake With Clams in Salsa Verde image

This Basque classic from Marti Buckley's cookbook "Basque Country: A Culinary Journey Through a Food Lover's Paradise," requires a bit of quick stove work once the clams start to open. You must be sure there is a nice amount of liquid in the bottom of the pan, enough to swirl around so the flour coating on the fish and the olive oil can thicken and emulsify the sauce. And though it's called salsa verde, it's not a dense herbal purée as in Italian cooking but a fresh, rather sheer parsley-based mixture.

Provided by Florence Fabricant

Categories     dinner, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

20 littleneck or manila clams, the smaller the better
Bones, head and tail from a 1 1/2 to 2-pound fish, preferably hake, or 1 1/2 cups fish stock
4 skin-on hake or halibut fillets, 6 to 7 ounces each
Kosher or fine sea salt
1/2 cup extra virgin olive oil
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup dry, acidic white wine like txacoli or Sancerre
1 1/2 tablespoons finely chopped flat-leaf parsley leaves

Steps:

  • Place clams in a bowl, cover with cold water and set aside. If using fish trimmings, rinse them with cold water, place in a 3-quart saucepan, add water to cover and bring to a boil. Reduce heat to low and simmer 20 minutes. Strain the liquid through a fine sieve and discard the solids. You should have at least 1 cup fish stock, preferably more. Set aside.
  • Drain clams and scrub them. Rinse fish fillets and pat dry. Season with salt on the skinless side.
  • Heat oil in a large sauté pan or stovetop casserole. Add garlic and cook on medium-high until garlic barely starts to color. Add flour and cook, stirring, 30 seconds. Add wine, cook 30 seconds and add fish stock. Lower heat and simmer about a minute.
  • Add fish to the pan, skin side up. Simmer gently about 3 minutes. Turn fillets over, add clams, placing them around the fillets. Cook about 5 minutes, or until clams open. If the liquid appears to be drying up, add some additional fish stock or water. When the clams open, scatter parsley around the pan.
  • Remove pan from heat and move it in a circular motion a minute or two to swirl the sauce so it begins to emulsify and look smooth. Add more salt if needed. Serve directly from the pan or divide among individual shallow soup bowls.

CLAMS WITH GREEN SAUCE (SALSA VERDE)



Clams With Green Sauce (Salsa Verde) image

Use fresh littleneck clams, the smaller the better. This is a dish that cooks in minutes and goes very well with rice.

Provided by threeovens

Categories     Low Cholesterol

Time 15m

Yield 24 clams, 4 serving(s)

Number Of Ingredients 12

24 littleneck clams
fresh ground pepper
1/4 cup vegetable oil
1 tablespoon garlic clove, minced
1/4 cup green onion, chopped
1/2 cup dry white wine
1 tablespoon dry white wine
3/4 cup clam juice
1/8 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
salt
1/4 cup fresh parsley, chopped

Steps:

  • Heat oil in a large skillet over high heat. Add garlic and clams, then cook while stirring about 30 seconds until shells open. Add green onions and 1/2 cup of wine. Add clam juice and pepper flakes.
  • Blend cornstarch with the remaining tablespoon of wine and stir into clams and sauce, stirring until thickened. Add a little salt, then sprinkle with parsley and stir.

Nutrition Facts : Calories 248.1, Fat 14.6, SaturatedFat 1.9, Cholesterol 29.6, Sodium 218, Carbohydrate 11.3, Fiber 0.5, Sugar 2, Protein 11.8

PALOURDES EN SALSA VERDE (CLAMS IN GREEN SAUCE)



Palourdes en Salsa Verde (Clams in green sauce) image

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

48 little neck clams
1/3 cup olive oil
1 1/2 tablespoons finely minced garlic
1/2 cup plus 2 tablespoons dry white wine
1/4 teaspoon dried, hot red pepper flakes
1 cup finely chopped trimmed scallions, green part and all
3/4 cup finely chopped parsley
1 tablespoon cornstarch or arrowroot
1 cup frozen green peas

Steps:

  • Rinse clams individually in cold water to remove all sand. Drain.
  • Put oil and garlic in a large casserole or Dutch oven with a tight-fitting lid. When hot, add the clams and one-half cup of wine. Cover closely and cook about five minutes, shaking skillet to redistribute the clams.
  • When the clams have started to open, add the pepper flakes, scallions and parsley. Cover and cook briefly until all the clams have opened.
  • Blend the cornstarch with the two remaining tablespoons of wine and stir it into the sauce.
  • Meanwhile, put the frozen peas into a small sieve. Run under very hot water about 15 seconds, just until the peas separate. Add the peas to the clams, heat and serve.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 1061 milligrams, Sugar 3 grams, TransFat 0 grams

STEAMED CLAMS WITH SALSA VERDE



Steamed Clams with Salsa Verde image

Provided by Aarón Sánchez

Categories     appetizer

Time 30m

Yield servings

Number Of Ingredients 11

1/4 red onion, roughly chopped
1 jalapeno, roughly chopped
1/4 cup fresh lime juice
1 cup Italian parsley leaves
1/2 bunch cilantro, roughly chopped
1/2 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 pound cockles or Manila clams, cleaned thoroughly
1/2 cup white wine
1 cup clam juice or fish stock
Crusty bread points, grilled, optional

Steps:

  • In a large blender place the red onion, jalapenos, and lime juice start to puree by pulsing the mixture for 30 seconds to a 1 minute.
  • With the blender running, start adding the parsley and cilantro in handful bunches, slowly so as not to crowd the blender. When the whole mixture is smooth, season with salt and pepper and set aside.
  • Heat a large saute pan on high with 1 tablespoon of olive oil, when the oil begins to smoke add the sliced garlic and cook for approximately 30 seconds until the garlic slices are brown but not burned. Add the clams and cook for 2 minutes.
  • Deglaze the pan with the white wine and clam juice, cover the pan and cook for 3 more minutes. Remove the lid and add the pureed salsa verde mixture stirring constantly in order to combine the clams, their cooking liquid, and the salsa verde thoroughly. Cook for 3 more minutes, season with salt and pepper and serve with grilled bread points.

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