Tapas - Artichokes with clams
Artichokes with Clams this is often served as part of the Spanish Christmas Eve Feast.
20 preserved artichoke hearts
2 finely chopped garlic cloves
2 tablespoons olive oil
1 cup vegetable or fish stock
1 tablespoon flour
2 tablespoons dry, white wine
24 clean clams
Artichokes with clams Spanish Tapas
Method
Drain the artichoke hearts. Brown the garlic cloves in hot oil in a deep frying pan or earthenware dish.
Add the flour then mix in the white wine and the stock.
Add the clams and cook until they open. Then add the artichoke hearts and cook for a few minutes before serving.
Tips
When buying live clams, look for closed shells
Clams how to store them properly. You may think you need to use them right away, they will actually keep in the refrigerator for several days if you store in a container with a moist paper towel over the top.
Did you know that Benidorm has its very own Fiesta dedicated to the Artichoke? This always takes place in the old town just after Benidorm´s famous November Fiesta. More information can be found here.
Heart Clams (Berberecho)
The meat of these tiny and delicious clams is often added to soups and rice dishes to give them more flavour, or chopped finely and used in fillings—however, many Spaniards like to eat them raw with a bit of lemon juice. A common appetizer in Spain is canned berberechos served simply on a plate with oil and vinegar.
Find more great Spanish Recipes here.
