Wednesday, January 26, 2005

Clams in Wine


Clams in Wine
Originally uploaded by annalyn.
I like the fact that clams are cheaply sold in the markets here and so I never hesitate in buying even a half kilo for my favorite clam soup or sabaw ng halaan. This simply calls for sauteing the garlic, onions and ginger in oil, adding the clams and pouring in a cup or two of water. The result is a very appetizing soup made possible by the very natural flavors of the clam juice.

On the other hand, I saw a very interesting clam recipe in a food magazine which would make use of the white wine chilling out in our ref. It is a simple, easy-to-make Portuguese dish called Bulhao pato and the recipe is this:

1.5 kgs. clams
2 tbsp. olive oil
5 cloves garlic, chopped
1 glass white wine
salt and ground white pepper to taste
1 pc. lemon, juiced
1 bunch coriander, chopped
lemon or kalamansi wedges for garnishing

Procedure:

1. Soak clams in salted water for a few hours.
2. Heat olive oil in saute pan. Add garlic and clams, and saute for a couple of minutes. Pour in white wine, season with salt and water, and continue sauteing until clams open. Add lemon juice and chopped coriander, saute a little bit more and serve in a platter with lemon or kalamansi wedges.

*** I noticed that this type of cooking is similar to the recipe for Pasta alle Vongole. Just make a few adjustments to to transform this dish into a topping for your pasta and the result will still be incredibly good.

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