Spanish hake and clams in salsa verde (recipe)
| Spanish hake and clams in salsa verde (recipe) | |
|---|---|
| Name | Spanish hake and clams in salsa verde |
| Ingredients | Littleneck clams • Manila clams • Coarse sea salt • Water • Olive oil • Garlic cloves • Hot red pepper flakes • All-purpose flour • Salt • Fresh flat-leaf parsley • Dry white wine • Salt • White asparagus • Eggs • Fresh flat-leaf parsley |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 2 |
| Totaltime (in hours) | 2.333333333 |
| Keto friendliness | Keto friendly |
| Calories | 459.1 |
| Fat | 22.6 |
| Protein | 51.2 |
| Carbohydrate | 5 |
| Fiber | 0.5 |
| Net carbohydrates | 4.5 |
| Sugar | 0.8 |
| Saturated fat | 3.6 |
| Cholesterol (mg) | 221.7 |
| Sodium | 2812.2 |
| Servings | 4 |
| Yield | 4 main dishes |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Spanish hake and clams in salsa verde (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, coarse salt, and water to cover and let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells. Drain.
- In a large saucepan, combine the clams with the 4 cups water and bring to a boil over medium-high heat. Cover and cook for about 5 minutes, or until they open. As the clams cook, uncover the pan occasionally and stir with a wooden spoon to encourage them all to open at about the same time. Drain the clams, reserving the cooking liquid. Discard any clams that have not opened.
- In a large cazuela, heat the olive oil over high heat. Add the garlic and red pepper flakes, if using, and fry, stirring often, for 1 to 2 minutes, or until the garlic begins to turn golden. Sprinkle the flour over the garlic and stir with a wooden spoon until the mixture is well blended. Add 3 cups of the reserving cooking liquid and the salt, parsley and wine. Decrease the heat to medium and boil, stirring occasionally, for 5 minutes, or until the sauce thickens slightly. Add more cooking liquid if you prefer a thinner sauce. Rotate the cazuela in circular motions over the burner to mix all the ingredients, and boil gently for 2 minutes, or until the sauce is blended and looks whitish green.
- Sprinkle the hake pieces with the salt and place in a single layer in the sauce. Cook, turning once, for 2 minutes on each side, or until opaque at the center when tested with a knife tip. Add the clams and asparagus, shake the pan gently to prevent sticking, and simmer for 2 more minutes so heat all the ingredients through.
- Garnish with the egg wedges and sprinkle with the parsley. Serve immediately.
Food tags
European, Very Low Carbs,
- For further details on KetoMeter, read the Free Keto Diet E-book and explore the Keto Meter Guide.
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Time:
Prep Time in Hours and Mins:2H20M
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Contributors: Prab R. Tumpati, MD
