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Home / Recipes / Appetizers & Tapas / Fine Clams with Coriander, Lemon, Garlic Confit and Japanese Pearls

Fine Clams with Coriander, Lemon, Garlic Confit and Japanese Pearls - Almejas con Cilantro, Limón, ajo Confitado y Perlas Japonesas

Fine Clams with Coriander, Lemon, Garlic Confit and Japanese Pearls

Makes 4 servings.

Cook Time: 45 minutes

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Ingredients:

2-1/4 lb fine clams (Venerupis decussata)

1 bundle coriander

8 cloves garlic

2 oz semolina (Japanese pearls)

1/2 cup extra virgin olive oil

1 lemon

Preparation:

Stew the garlic cloves in the oil over low heat until cooked but still white. Set aside.

Cook the semolina in water with the lemon juice for 1/2 hour until transparent. Keep the cooking water.

Chop the coriander very finely, leaving a few leaves whole.

Heat the garlic oil, add the clams and cook over medium heat until they open. Add the coriander and the garlic cloves and remove from the heat. Heat the pearls in their cooking water and add to the clams.

Serve the clams in their shells with a few coriander leaves.


Recipe courtesy of Spain GourmeTour magazine

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THIS RECIPE FEATURES:

Señorío de Vizcántar Special Selection Extra Virgin Olive Oil
Señorío de Vizcántar Special Selection Extra Virgin Olive Oil
  • Medium - fruity and flavorful
  • Masterful coupage of three varieties of olives
  • Complex warm and fruity flavor
  • The La Tienda favorite
  • First cold pressed - very low acidity
All Natural
Rated 4.5 Stars
$19.95 OO-45
Classic Paella
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