PORTIONS: 2
INGREDIENTS
3 lb. medium size clams
1 tbsp. olive oil
1
tbsp. sliced garlic or to taste
½
cup diced onions
½
cup white wine. (Rhine)
1
cup peeled and chopped tomatoes with the juices
¼
cup cilantro
METHOD
Wash
the clams with cold water and clean the shells with a brush.
Place
the clams in a recipient with cold water and salt. Leave the clams cover with
water for about 1½ hours. Remove clams from water and wash then again placing
them in a clean bowl.
Heat
a pot with the oil and cook the garlic and onions together, but do not brown
it. Add wine, tomatoes, cilantro and clams. Bring the liquid to a boil. Lower
the heat and cook until clams are open. If there is any clams that do not open
discharge it.
Serve
in a soup plate and pour the sauce on top. Sprinkle chopped cilantro on clams.
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