Clams in Parsley Sauce
Ingredients
Clams
- 5 cloves Garlic thinly sliced
- 2 tbsp Olive oil
Parsley Sauce
- 1 cup White onion finely chopped
- 10 cloves Garlic finely chopped
- 2 tbsp Olive oil
- 1 tsp Paprika
- 1 tbsp Cornstarch for thickening sauce
- 2 tbsp White wine
- 4 cups Parsley
- 3 cups Fish stock
Instructions
Clams
- Wash and clean with cold water
- Heat the pan over a medium heat, add the olive oil
- Add garlic and cook until golden brown and set aside
- Using the same pan, add clams and cook for 10 minutes and set aside
Sauce
- Blend fish stock and parsley in a blender and set aside
- In a separate pan heat more olive oil over a medium heat
- Once pan is heated, add onions and allow them to sweat until clear
- Add garlic and cook for 2-3 minutes, then add the paprika
- Add cornstarch and cook for two more minutes
- Add wine and allow to evaporate, before adding the fish stock/parsley mix
- Season with salt, bring the pot to the boil and then turn off the heat
Serving
- Add the clams to a pan and top with sauce, set to a medium heat and bring to the boil
- As soon as it boils turn the heat to low and let rest for a few minutes before serving