Clams in Garlic-Lemon Sauce with White Wine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Be careful with the last two ingredients — the sauce should taste salty and sour. It is very, very delicious with a baguette!

Ingredients

Garlic - 4 cloves
Clam juice - 17.6 oz
Parsley - 5 stems
Bay leaf - 1 piece
Green peppercorns - 6 pieces
Lemon - ½ piece
Mild Chili Spice - 1 piece
Olive Oil - 5 tablespoons
Vinegar essence - 3 tablespoons
Salt - to taste
Dry White Wine - 3 fl oz

Step by Step guide

Step 1

Soak the clams in water with vinegar and a small amount of salt for 1.5 hours. Change the water every 30 minutes. Don't forget to rinse the shells under running water in between. This way, I got rid of any possible sand residue.

Step 2

In a clay saucepan with heated olive oil, add finely chopped garlic and parsley, bay leaf, and pepper.

Step 3

Without waiting for the garlic to darken, add the clams to the saucepan and increase the heat. Pour in the wine as soon as half of the shells open. Add a little salt and lemon juice. Simmer, stirring, for about 5 minutes.