On this occasion we are going to talk about one of the delicacies of the sea most appreciated by Spanish gastronomy, either as a main dish or as a fundamental accompaniment to rice dishes and other recipes. There is a huge variety of these mollusks, from the blonde, the chirla, the rail, the giant, the chocolate and even the river (in South America). There are more than 500 varieties. We market frozen clams in a kilogram format and distribute them throughout the country. We already talked to you about the advantages of consuming frozen fish or seafood in a past post, but there are many. And on the advantages of clams in particular, they have vitamins A, B12, C and D, calcium, iron, potassium, phosphorus, magnesium and iodine in very beneficial proportions, almost mandatory for hypertensive.
The frozen clams that we work with are Vietnamese clams, in particular because the Pacific waters that bathe this country leave a product of extraordinary quality (try them!). If you need more information, contact us.
How to clean clams well
The first and most important thing is to know how to clean the clams well so that they do not have dirt inside. We all know the trick, you have to immerse them in salted water for half an hour. But the important thing here is that it is abundant salt and that after the process they are washed with fresh water. If we also add a few drops of vinegar, we help loosen the sand, although it can affect the flavor a bit. The flavor will also be lost if we leave them in the water for hours. Here the problem is that depending on the sand they have, they will need more rest in the water. Warning: the container has to be wide so that the sand can be released without problems, and the salt water must completely cover the clams. If we are in the middle of summer, let it rest in the fridge.
Clams a la marinera
There are many possible recipes for frozen clams, once defrosted (inside the fridge too) and cleaned. But one of the most appetizing if what we want is to enjoy the clam itself is to make them a la marinera, a Galician tradition that is a real luxury. Here the sauce is the important thing, the substance, the life.
It is not necessary to add more salt when cooking. Whether it is better to use a pan or a casserole is a matter of taste. The really important thing is that the clams have their space and do not pile up. We also leave you this recipe recommended by the Golden Bar of Puerto Real (Cádiz) with some variant.
1 tablespoon of flour
1 glass of white wine
Optional (Hot paprika or a pinch of chilli)
We will simply sauté garlic and finely chopped onion in a pan, adding a tablespoon of flour so that it takes shape. Then we will add the clean clams and a glass of white wine. It moves a lot until we see the clams (if not all, almost all) wide open. Broken or closed ones are discarded. It must be eaten hot!
If we also have a quality white wine (a Ribeiro, for example?) The result is fabulous. If we like it to be spicy, we can add a pinch of chilli or a bit of hot paprika, but what is really good for it is the chopped parsley.