4 cups of water
1/4 cup of dry white wine
2 (soup) tablespoons of olive oil
2 (sopa) tablespoons of finely chopped parsley
1 (chopped) clove of garlic, minced
1/2 (chopped) cup of lemon juice
8 medium-sized shrimp, cleaned and cut into pieces
8 clams, washed
6 pistils of coriander
1 medium-sized onion, finely chopped
1 sprig of bay leaf
1 tomato, seeded and chopped
Salt to taste
4 cups of water
1/4 cup of dry white wine
2 (soup) tablespoons of olive oil
2 (sopa) tablespoons of finely chopped parsley
1 (chopped) clove of garlic, minced
1/2 (chopped) cup of lemon juice
8 medium-sized shrimp, cleaned and cut into pieces
8 clams, washed
6 pistils of coriander
1 medium-sized onion, finely chopped
1 sprig of bay leaf
1 tomato, seeded and chopped
Salt to taste
1 In a pot, place the water and let it boil
Add the clam and simmer for five minutes or until the shells open
Remove with a skimmer
Discard those that do not open
2 Reserve the opened shells and the cooking liquid
In a medium-sized skillet, heat the olive oil
Add the onion, garlic, salt, and bay leaf
Refry for five minutes or until the onion is soft
Add the tomato and parsley
3 Increase the heat and cook for five minutes or until almost all the liquid in the skillet has evaporated
Remove from heat and reserve
4 Strain the cooking liquid from the clams into a pot and add the refried mixture
Add the white wine, coriander, and lemon juice
Increase the heat and let it come to a boil
5 Lower the heat, partially cover the pot, and cook for 15 minutes, stirring occasionally
Add the shrimp and clams
Let them cook until the shrimp is pink
Serve
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