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Clams in cider

Fishes60 minutes2 people150 calories
1/52/53/54/55/5 (35 votes)
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By Mayra Fernandez Joglar

clams-in-cider-thermorecetas

There is nothing that reminds me so much of my land as a bottle of cider (… Or a good stew, a freshly fried “pantrucu” from Ribadesella, an Asturian pot, a good afuga'l pitu cheese, some carbayones or a Grao tocinillo de cielo… but let's go back to the cider !!). Whenever I can, I bring a few bottles and, the truth is, they give me a lot of play since they also serve me to cook dishes as rich as these clams in cider with garlic and parsley.

It is a very simple recipe, of few ingredients where clams they are the protagonists. With the amounts that I put you, they come out as two tapas or appetizers. So, by the way, we take the bottle of cider that is left over.

You can take advantage of the time and prepare another recipe in the Varoma while we make these clams in cider.

Clams in cider

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Don't forget to serve these clams with a nice piece of bread. It is the best way to enjoy your sauce.

  • Mayra Fernandez Joglar
  • Kitchen: cuisine
  • Recipe type: Fish
  • Calories: 150
  • Rations: 2
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 400 g of clams
  • 1 garlic clove
  • 70 g onion
  • 10 g oil
  • 5 g flour
  • 100 g of natural cider
  • 150g stock or fish broth (or water and a pinch of salt)
  • 1 branch of parsley
  • Sal Island

Preparation

  1. We will start by soaking the clams in water and salt, at least for 30 minutes. This way they will release all the sand.

  2. Meanwhile, we wash and dry the leaves of the parsley branch. We bite them by programming 7 seconds, speed 5. We withdraw and reserve.

  3. Without washing the glass, we put the peeled onion and the peeled clove. We bite during 4 seconds, speed 5. We lower the pieces towards the blades and add the oil. We stir-fry programming 10 minutes, 100º, speed 1.

  4. After time, we add the flour. Making sure it falls on the sauce and not on the blades. We program 2 minutes, 100º, speed 3.

  5. Next we add the cider and the fish stock. We adjust the salt and place the basket inside the glass with the clams already cleaned. We sprinkle the parsley that we had reserved and program 15 minutes, Varoma temperature, speed 2.

  6. At the end of the time, carefully remove the basket. Divide the clams between two plates and pour the sauce on top.

Equivalences with TM21

Thermomix equivalences

More information - Clams


Discover other recipes of: Regional Cuisine, Easy, Seafood

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