Texturas recipes spreads - Flipbook - Page 20
THICKENER
Clams in Salsa Verde
Ingredients for 10 servings
For the clams
10 large clams
For the salsa verde
150g clam water
3 doses of XANTANA
1 clove of garlic
50g parsley
Instructions
Clams
•
Open the clams by immersing them in boiling water
for a few seconds. Remove them from the shells and
reserve the water.
Salsa verde
•
Mix the XANTANA with the clam water using a hand
held electric blender.
•
In a skillet, lightly brown the garlic and add the
parsley.
•
After a few seconds, add the XANTANA water and
bring to a boil. Season to taste.
•
Lastly, add the clams just to warm them up.
•
Arrange the clams on a plate, cover with the
thickened sauce and serve.
