1 kg of clams
1 large onion
1 ripe tomato
2 cloves of garlic
1 stick of celery
1 sprig of parsley
1 bay leaf
50 ml of white wine
40 ml of extra virgin olive oil (EVOO)
Salt, pepper
1
Put the clams in a container with water and a tablespoon of salt to loosen the sand. Let them soak for 2 hours and change the water two or three times.
2
In a saucepan with EVOO, fry the chopped onion until it begins to brown. Add the grated tomato and cook for a few minutes.
3
Add the garlic, celery and parsley, all finely chopped, and continue with the sauce for 1 more minute.
4
Add the wine, the bay leaf and lightly season with salt and pepper. Next, add the clams and stir. Cover and let cook for 10 minutes over low heat.
Author: Roser Rubinat Noguera - CAT000271
Recipe from the cookbook “Un Estiu Saludable: Receptes per un estiu amb salut” from the Col·legi de Dietistes-Nutricionistes de Catalunya (CoDiNuCat).
CategoryAPPETIZER
Ingredients
1 kg of clams
1 large onion
1 ripe tomato
2 cloves of garlic
1 stick of celery
1 sprig of parsley
1 bay leaf
50 ml of white wine
40 ml of extra virgin olive oil (EVOO)
Salt, pepper
