Clams in Buzara Sauce

Did you know that clams collected in months with the letter r in their name are said to be more aromatic? I admit I havent verified this, but I have tested the recipe below and I can tell you its love at first sight! If you follow this recipe, the clams will never be too salty!

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 800 g Shellfish, oysters

  • 500 g Shellfish, oysters

  • pieces Oil, olive

  • 1 handful Tomato, dried

  • 2 pod Garlic, fresh

  • 3 handfuls Breadcrumbs, dried

  • pieces Alcohol, Wine, White

  • 1 handful Parsley, fresh

Steps

  1. First, carefully clean the clams and rinse them under running water. Discard any open clams immediately. Place the closed and cleaned clams in a pot, cover with a lid, and set it over medium heat on the stove. The clams will release their own water while steaming, allowing you to control the saltiness of the dish. Let the clams cook in the pot for about 10 minutes, and meanwhile, prepare the buzara sauce.

  2. Pour a little olive oil into a pan. Add sliced sun-dried tomatoes, finely chopped garlic, and breadcrumbs. Mix well, then pour in the wine and let the sauce simmer gently for a few minutes. Finally, add chopped parsley and pour the buzara sauce over the clams.

Nutrition Information (Per 100g)

  • Calories: 119.77 kcal
  • Fat: 2.2 g
    • Saturated Fat: 0.06 g
  • Carbohydrates: 12.98 g
    • Sugars: 2.2 g
  • Protein: 9.43 g
  • Fiber: 0.9 g