Easy

Clams in white wine sauce

Name: Clams in white wine sauce
Prep time: 70 min
Cook time: 20 min
Total time: 90 min
Yield: 4 servings
Cuisine: Spanish, Traditional
Ingredients: 1000 g Clams; 180 g Onion; 9 g Garlic; 12 g Parsley; 200 ml White wine; 15 g Plain flour; 250 ml Fish stock; 1 g Cayenne pepper; 40 ml Extra virgin olive oil; 25 g Salt (20 g for soaking and 5 g for cooking)

Total time1 h 30 min Preparation and possible waiting 1 h 10 min · Cooking 20 min

Preparation and possible waiting: 1 h 10 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Fish: Ingredient to check: Fish stock. Sulphites: check label: Ingredient to check: White wine. Molluscs: Ingredient to check: Clams. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour, Fish stock.

Rating Not yet rated

Clams opened in a savoury onion, garlic, white wine and parsley sauce.

Jump to steps

1 h 10 minpreparation and possible waiting

20 mincooking

4servings

1.399 kcalwhole recipe

350 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 30 min Preparation and possible waiting 1 h 10 min · Cooking 20 min

Preparation and possible waiting: 1 h 10 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Appetiser 1 to 2 hours Spanish

Allergens

View full classification 25 tags

Diet

Pescatarian

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeSoy-freeSesame-freeNo added sugar

Dish type

AppetiserStarter

Meal

AppetiserLunch

Preparation

SautéingStewingBoiling

Appliances

Frying panKitchen knife

Cuisine

SpanishTraditional

Season

All year round

Occasion

For guestsFor sharing

Nutrition

High in proteinLow carbohydrate

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Appetiser · Starter

Meal

Appetiser · Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Cover the clams with cold water and 20 g salt for one hour in the fridge, then rinse several times and discard the water. Discard broken shells and clams that do not close when tapped.
Soften the chopped onion and garlic in the olive oil over a medium-low heat for 8–10 minutes.
Add the cayenne chilli, parsley and flour and cook for 1 minute.
Pour in the white wine and fish stock, boil for 4 minutes and cautiously add the remaining 5 g salt.
Add the clams, cover and cook for 3–5 minutes, only until they open. Discard any that remain closed.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.