Clams po po námořnicku

Last Updated on July 24, 2024

Skewers cooked with onion, parsley and bay leaf with sauce.

Ingredients:

Recipe for 4 servings: 21 pcs of scallions 3 dl of water 4 pcs parsley seeds 1 pcs onion 1/2 pcs of bean leaf thyme white peppercorns Wipe: 3 dl clam stock 1 dl white wine 1 pc small onion 60 g butter 3 tsp soft breadcrumbs parsley

Procedure:

1. Place well cleaned clams in water with parsley, chopped onion and spices and heat for 2 minutes on high flame
2. Then shake the pot vigorously and cook for a further 6 minutes, shaking occasionally
3. When all the clams have opened, drain them and keep warm
4. Heat the finely chopped onion and wine until the wine has evaporated to half its volume, add the clam broth, bring to the boil and remove from the stove
5. Sprinkle the mixture with breadcrumbs, stir in the butter, chopped parsley, clams and heat everything on a small flame
6.

Recommendation:

– Side dish.

Note:

Cleaning and preparing the clams:Place the clams in cold water, cover with a damp cloth sprinkled with a little coarse salt and let stand in a cool place for 2-3 hours. Before preparation, remove open and cracked clams, place the others in a bowl under running water, remove the whiskers with a knife and scrape and clean each clam thoroughly. Place the cleaned clams in another bowl of cold water, then place them in a colander under running water for 10 minutes and then in cold water again for 10 minutes. This removes all the sand and dirt.