Clams Buzara Style

Forget about table manners and etiquette, as clams buzara style are always eaten with your hands. Also, forget about any fancy side dishes, as theres only one accompaniment to this dish - bread, which youll use to mop up every last drop from the plates and pot!

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 spoon Oil, olive

  • pieces Garlic, fresh

  • pieces Breadcrumbs, dried

  • 0.5 bouquet Parsley, fresh

  • 2 dl Alcohol, Wine, White

  • 1 kg Shellfish, abalone

  • pieces Salt, table

Steps

  1. Peel the garlic and finely chop it. Rinse the parsley sprigs under running water, shake them well, and chop them.

  2. Heat olive oil in a wide pot. Add the garlic and quickly sauté it while stirring (just enough to release its aroma). Add one tablespoon of breadcrumbs, half of the chopped parsley, and the wine. Mix well and bring to a boil.

  3. Once the wine is boiling, add the cleaned clams to the pot and sprinkle them with the remaining parsley. Cover the pot and cook the clams on high heat for 10 minutes. Shake the pot well several times during cooking.

  4. Uncover the pot. Discard any clams that have not opened, and remove the opened ones from the pot and serve them in a bowl or on a large plate. Add the remaining breadcrumbs to the pot with the sauce. Mix well and season with salt to taste. Cook the sauce for another 1 to 2 minutes, then pour it over the clams. Serve the dish with fresh bread.

Nutrition Information (Per 100g)

  • Calories: 134.33 kcal
  • Fat: 3.83 g
    • Saturated Fat: 0.48 g
  • Carbohydrates: 5.74 g
    • Sugars: 0 g
  • Protein: 16.26 g
  • Fiber: 0 g