Clam stew with asparagus and potatoes

Guiso de almejas con espárragos y patatas

Asparagus provides our diet with fiber, vitamins, and minerals and also does not make you fat at all as it does not contain fat or calories.

Its flavor is delicious and it can be offered to children steamed, in salads or accompanied with some stewed potatoes and some mild fish or seafood.

This recipe is also accompanied by some chirlas or clams that will give a sea-faring air to this stew. To prepare the broth we will use both the water from the preserved asparagus and the broth from cooking the clams.

A very complete dish that we can serve for both lunch and dinner.

Ingredients: 4 people
  • 1 jar of thick white asparagus
  • 1 garlic
  • Olive oil
  • 400 gr of shellfish or clams
  • 100 ml white wine
  • 1 glass of water
  • 8 medium potatoes
  • 2 leeks
  • 1 egg
  • Salt and pepper
  • 1 C. old mustard dessert
  • Chopped parsley
  1. Drain the asparagus, reserving its liquid, and cut into pieces. Reserve.
  2. Chop the garlic and put a little oil in the 28 cm low Mineral saucepan . When the garlic has softened a little, add the white wine, the small glass of water and the clams.
  3. Cover the saucepan and keep on heat until all the clams open. Remove from the heat, strain the clams, recovering their broth. Reserve.
  4. Peel and cut the potatoes into slices. Clean the leeks and cut into pieces 2-3 cm long.
  5. In the same saucepan, add a little oil and add the potatoes and leek pieces, season with salt and pepper and let them sauté for 5-6 minutes. Add the liquid from the asparagus and the broth from cooking the clams, if necessary, top up with water.
  6. Let it cook for 10-15 minutes, depending on the thickness of the potatoes.
  7. When the potatoes are cooked, add the cut asparagus, add the beaten egg yolk, the old mustard and let it thicken for a couple of minutes. Adjust salt if necessary.
  8. Sprinkle with chopped parsley.

Note: You can replace the beaten egg yolk and mustard with hard-boiled eggs cut in half.



Photographs and recipe by Silvia .

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