Put the clams in a container with water and a tablespoon of salt to help loosen the sand. Let them soak for 2 hours, changing the water two or three times.
In a saucepan with EVOO, fry the chopped onion until it begins to brown. Add the grated tomato and cook for a few minutes.
Add the garlic, celery and parsley, all finely chopped, and continue cooking the sauce for 1 more minute.
Add the wine, the bay leaf and lightly season with salt and pepper. Next, add the clams and stir. Cover and let them 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).
Ingredients
Directions
Put the clams in a container with water and a tablespoon of salt to help loosen the sand. Let them soak for 2 hours, changing the water two or three times.
In a saucepan with EVOO, fry the chopped onion until it begins to brown. Add the grated tomato and cook for a few minutes.
Add the garlic, celery and parsley, all finely chopped, and continue cooking the sauce for 1 more minute.
Add the wine, the bay leaf and lightly season with salt and pepper. Next, add the clams and stir. Cover and let them cook for 10 minutes over low heat.
