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Sailor Clams

« A Galician version of a classic Spanish dish everyone will love. »

Serving: 2 | Prep: 15m | Ready in: 30m


• 2 lbs. fresh cherrystone clams
• 3 tbsps. olive oil
• 1 tbsp. minced garlic
• 1/2 onion, minced
• 1/2 cup dry white wine
• 1 pinch saffron threads
• 1 tsp. crushed red pepper flakes
• 1/4 tsp. vegetable bouillon powder
• salt to taste
• 1 tbsp. all-purpose flour
• 1/2 cup water
• 1 tsp. chopped fresh parsley


• Put clams in a saucepan with a tight-fitting cover then pour in enough water
to cover the clams. Secure the lid then boil the clams on high heat. Let it
steam for 3-5 minutes until the clams open. Drain and keep the clam water.
• On medium heat, heat oil in a pan. Add onion and garlic and cook and stir
for 3 minutes until the onion is see through and soft. Add white wine and turn
heat to high. Put in vegetable bouillon, red pepper flakes, and saffron to
season. Pour in the reserved clam water and boil.
• Combine water and flour until dissolved. Pour into the sauce and mix until
thick If required, add salt to taste. Put in the clams in their shells and mix
until they are covered with sauce. Serve with chopped parsley on top.

Nutrition Information:

• Calories: 347 calories;
• Total Carbohydrate: 12.5 g
• Cholesterol: 36 mg
• Total Fat: 21.7 g
• Protein: 14.8 g
• Sodium: 69 mg


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