Recipes, Chef Marc Vidal, Boqueria, Spanish, Tapas, New York, NY, Manhattan, Soho, Flatiron, Chelsea, Sherry, Almejas con Ajo y Perejil, Clams with Salsa Verde, Parsley and Garlic, Spanish Recipes
WHAT
Recipe for Almejas con Ajo y Perejil (Clams With Salsa Verde) from Marc Vidal, Executive Chef of Boqueria in New York.
Chef Marc Vidal - Recipes
Almejas con Ajo y Perejil (Clams With Salsa Verde)
Courtesy of chef Marc Vidal
Ingredients
Clams
- About 12 Clams (9.6 oz)
- 1.5 oz Ajo y Perejil - Salsa Verde (0.1 lb)
- 1 Tbsp olive oil (0.5 oz)
Ajo y Perejil - Salsa Verde
- 1/2 bunch of parsley
- 1 cup of olive oil
- 1 slice of bread
- 1 each garlic clove
- salt to taste
Directions
Clean The Clams
1) In a pot or bowl put 12 qts of clams, 1 cup of salt and enough ice water to cover the clams.
2) Let soak for 30 minutes stirring occasionally, strain and portion into approximately 12 clams.
Cook The Clams
1) Heat pan on high on hot stove.
2) Mix portioned clams with olive oil and put in pan.
3) Cover and cook until open.
Ajo y Perejil Sauce
1) Cube bread and fry at 375 degrees F until golden brown.
2) Peel garlic.
3) De-stem parsley.
4) Take parsley, oil, garlic and bread and blend in Vitaprep until thin.
Plate The Dish
1) Put clams in metal bowl and drizzle with Ajo y Perejil Sauce.
2) Plate open side up and pour sauce over top.
May 11, 2011
WHO
Executive chef of Boqueria in New York.
WHY
Marc is bringing authentic cuisine from his native Spain to New York City.
Executive Chef - Boqueria - Flatiron & Soho - New York, NY
RECOMMENDATIONS
Marc Vidal’s recommendations for where to eat, drink and shop in New York, Brooklyn, Miami, Barcelona, and Thailand.
