Small Clams in Sauce (Tallinas a la Catalana)
 
Author:
Recipe type: Seafood
Serves: 6
Ingredients
  • 4 1/2 pounds small clams; cleaned
  • 4 cloves garlic; peeled and minced
  • 2 medium tomatoes; peeled and chopped
  • 2 sprigs parsley; chopped
  • 1/4 lemon - juice only
  • 3 Tablespoons olive oil
  • 1 Tablespoon butter; (heaping Tablespoon)
  • salt and pepper to taste
Instructions
  1. Heat olive oil until barely simmering; fry minced garlic over low fire.
  2. When garlic begins to take on color, add tomato. After tomato liquid has reduced, put in chopped parsley and clams, carefully cleaned and previously soaked at least 1 hour in cold water. Cover dish and cook over low fire until all clams are open, giving dish an occasional shake to stir it.
  3. Squeeze lemon over clams, stir in butter, season with salt and pepper to taste, and serve.
Notes
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.