Spanish Clams

Name: Spanish Clams
Yield: serves 2
Cuisine: Spain
Ingredients: 3 blanched almonds – toasted and finely chopped; 1 thin slice white bread – crusts removed, fried until golden brown in olive oil, then drained on absorbent paper; 4 tablespoons dry white wine; salt; 1 medium-sized tomato – peeled, de-seeded and finely chopped; 1 small onion – peeled and grated scant tablespoon olive oil; salt and cayenne pepper; 1 clove garlic – peeled; 1 tablespoon very finely chopped parsley; 24 small live clams – scrubbed; 1 tablespoon brandy

Preparation info

serves
2

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

One of the most delicious things I have ever eaten was a Catalan seafood mélange – zarzuela de pescado – as reported by Claudia Roden in her Mediterranean Cookery. The following is a much simpler use of the techniques she quotes, to produce a rich coating for one of the most flavoursome bivalves.

Ingredients

Europe
Spain
Fish course
Pescatarian
October
Spicy
Gluten-free

Ingredients

Method