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

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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.

 

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.


Boqueria


Spanish / Tapas

Multiple Locations


Flatiron

53 West 19th Street

New York, NY 10011 (view map)

T: 212.255-4160


Soho

171 Spring Street

New York, NY 10012 (view map)

T: 212.343.4255


Website:

www.boquerianyc.com


Hours:

Daily: 12pm - 12am