California Clams

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Prepare California-style clams at home and enjoy the stunning bouquet of flavors this dish offers. Small, sand-washed bivalves are used for the boiling. First, small new potatoes are simmered in a fragrant broth with fragrant rosemary and thyme, white wine, and butter. A few minutes before the broth is ready, add the clams and lemon slices. The entire preparation takes no more than half an hour: the potatoes are peeled, the herbs are added whole, and all the other ingredients require no additional preparation. The end result is delicious seafood with potatoes and a fragrant broth of wine, butter, and clam juices, perfect for dipping into slices of bread.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg cockles or other small bivalve mollusks
0.5 cups dry white wine
10 sprigs of fresh thyme
2 sprigs of fresh rosemary
1 bay leaf
1 tbsp (15 g) butter
0.5 tsp coarse salt
450 g small potatoes
1 lemon, cut into 2 cm thick slices.
Crustless bread, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mollusks, white wine, potato, lemon, bay leaf, rosemary, thyme

Cooking the dish according to the recipe:

In a small saucepan, combine wine, thyme, rosemary, bay leaf, butter, salt, and 1/2 cup water. Add the potatoes and bring to a boil over medium heat. Cover and simmer until the potatoes are tender, about 15 minutes. Add the lemon slices and clams.
Cover and cook until the clams open, another 3 minutes. Remove and discard any unopened shells. Serve in bowls, with the clams and broth on the bread for dipping.

Categories:

recipe / Main courses / Fish and seafood / American cuisine / Giada De Laurentiis

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