Clams in Garlic-Lemon Sauce with White Wine
Appetizers • European
Description
Be careful with the last two ingredients — the sauce should taste salty and sour. It is very, very delicious with a baguette!
Ingredients
- Garlic 4 cloves
- Clam juice 20 oz
- Parsley 5 stems
- Bay leaf 1 piece
- Green peppercorns 6 pieces
- Lemon ½ piece
- Mild Chili Spice 1 piece
- Olive Oil 5 tablespoons
- Vinegar essence 3 tablespoons
- Salt to taste
- Dry White Wine 5 fl oz
Step-by-Step Guide
Step 1
Soak the clams in water with vinegar and a small amount of salt for 1.5 hours. Change the water every 30 minutes. Don't forget to rinse the shells under running water in between. This way, I got rid of any possible sand residue.
Step 2
In a clay saucepan with heated olive oil, add finely chopped garlic and parsley, bay leaf, and pepper.
Step 3
Without waiting for the garlic to darken, add the clams to the saucepan and increase the heat. Pour in the wine as soon as half of the shells open. Add a little salt and lemon juice. Simmer, stirring, for about 5 minutes.
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