Pink clams in white wine is a recipe especially appreciated in the coastal areas of the country, known for its quick and simple preparation that highlights the natural flavor of the pink clams—ideal as a starter or a light main course.
Contents
How to Make Pink Clams in White Wine?
Begin by carefully cleaning the mollusks to remove any sand; then sauté onion and garlic, add the shellfish and white wine, and cook until the mollusks open.
Nutritional Information
Each serving of pink clams in white wine contains approximately 180 kcal, 20 g of protein, 8 g of total fat (1.5 g saturated fat), 60 mg of cholesterol, 5 g of carbohydrates, 2 g of sugars, and 450 mg of sodium.
Chilean Pink Clams in White Wine Recipe
Preparation: 20 minutes
Cooking: 15 minutes
Servings: 4
Ingredients
- 1 kg fresh pink clams
- 1 medium onion
- 3 garlic cloves
- 200 ml dry white wine
- Fresh parsley, chopped
- 6 tablespoons vegetable oil
- Fine sea salt
- Pepper to taste
Instructions
- Place the fresh pink clams in a pot with water and salt, letting them rest for 30 minutes to release impurities; rinse under running water using a colander to remove any sand residue.
- Peel and dice the onion into small cubes. Peel the garlic cloves and slice them thinly. Finely chop the parsley. In a large pot, heat the six tablespoons of oil over medium heat until hot but not smoking.
- Add the onion and garlic, cooking until the onion is translucent and the garlic fragrant. Add the cleaned pink clams to the pot, stirring to mix with the sauté. Pour in the glass of white wine, and add salt and pepper to taste.
- Cook over medium heat until all the pink clams open, which indicates they are cooked. Once opened, sprinkle the chopped parsley over the preparation and cook for an additional minute to integrate the flavors. Remove from heat and serve hot.
Additional Tips
For a more intense flavor, you can add a pinch of dried red chili pepper during the sauté and cook the pink clams just until they open; this ensures optimal texture.
Origin of Pink Clams in White Wine
This dish reflects European influence, particularly Spanish and French, on local cuisine, adapting native ingredients like pink clams to cooking techniques brought by colonizers. The use of white wine in cooking enhances the seafood flavor and adds a touch of sophistication to the dish.
Did You Know?
Pink clams (Mesodesma donacium) are endemic to the Chilean coast, and their name comes from the Quechua word “machay,” meaning “hidden,” referring to their habit of burrowing in the sand.
