Clams in sauce are a perfect starter. This version includes a sauce with a hint of lime and parsley for a perfect combination.
Productos con los que prepararla
Ingredients
- 500 g of fresh clams
- 200 g of onion
- 30 g of fresh parsley
- 1 lime
- 10 g of cornflour
- 120 ml of water
- 30 ml of extra virgin olive oil
- Salt to taste
Instructions
- Leave the clams to soak in plenty of water and a tablespoon of salt. This will help them to release any sand that might still be left inside them. Do this for at least 1 hour and change the water a couple of times.
- Place the workbowl on the Chefbot base without any attachments. Add half a litre of water, use the steaming basket and add the 500g of drained clams. Use the steaming function (120ºC), set for 5 minutes at speed 0 and close.
- Open the Chefbot, check that the clams have opened and are cooked. Then carefully remove the basket. Put aside.
- Add the blades attachment to the workbowl. Add the peeled and quartered onion. Chop for 10 seconds at speed 6.
- Open the Chefbot, switch the blades attachment for the stirrer and use the spatula to push down any food stuck to the sides. Then add 30ml of olive oil. Programme for 8 minutes at 100ºC at speed 1 and close.
- Open the Chefbot and use the spatula to push down any food stuck to the sides. Add 30g of chopped parsley. Programme for 3 minutes at 100ºC at speed 1 and close.
- Wash the lime, grate the zest and put aside. Open the Chefbot, add the lime juice, 10g of cornflour previously diluted in 120ml of water and salt to taste. Programme for 5 minutes at 100ºC at speed 1 and close.
- Now serve the clams you put aside in a dish, pour the hot sauce over them, add the grated lime zest and a little fresh parsley.