Clam Cazuelitas with Asparagus and Leeks

A delicious and flavorful dish made with fresh clams, asparagus, leeks, and a hint of ginger. Perfect for a special occasion or as a main course.



Ingredients

  • 500 grams of clams
  • 1 bunch of green asparagus tips
  • 8 tender leeks
  • 1 cm piece of ginger
  • 1 teaspoon of sesame seeds
  • salt
  • pepper
  • 50 milliliters of white wine
  • 2 tablespoons of soy sauce
  • 1 sprig of parsley
  • olive oil
Steps

Place the clams in a container filled with water and plenty of salt for a few hours in a cool place to remove any sand. Rinse, dry, and chop the asparagus tips. Peel and chop the leeks. Peel and grate the ginger.


Heat a pan with 3 tablespoons of olive oil and saut the asparagus and leeks in it for 4 or 5 minutes, until they become crispy. Add the grated ginger, sesame seeds, and clams.


Pour in the white wine, soy sauce, and season with a pinch of pepper. Cover and wait for the clams to open. Sprinkle with plenty of chopped parsley and serve immediately.


TIP: If you prefer, you can substitute the white wine with dry sherry or manzanilla wine.


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