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Venus clams in lemon and parsley

  • 800 g Venus clams, raw
  • 450 g tomatoes, chopped
  • 230 ml white wine
  • 2 clove galic, minced
  • 3 tbsp olive oil
  • 3 tbsp butter, unsalted
  • 2 tbsp parsley, fresh, chopped
  • 1 tbsp lemon juice, fresh
  • 1/4 tsp red pepper flakes

  1. Soak the clams in lightly salted cold water in the refrigerator for 2 hours, then drain.
  2. Heat the olive oil in a heavy saucepan and add the garlic and onion. Add red pepper flakes and garlic; when it starts to sizzle, add the wine, tomatoes, salt, and pepper then bring to a boil.
  3. Add the clams and cover, then cook until the clams open, about 5 minutes.
  4. With a slotted spoon, remove the clams and keep warm.
  5. Boil the tomato mixture until reduced by half, add the parsley and mix well.
  6. Pour the sauce over the clams and serve immediately, drizzled with lemon juice.

Good points

  • Very high in vitamin A
  • Very high in vitamin C

Preparation time: 20 min
Portions: 2
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 757.3 kcal
Carbohydrates: 27.45 g
Cholesterol: 165.8 mg
Sugar: 7.17 g
Protein: 61.24 g
Fat: 35.12 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com