You are in To whet your appetite...
Clams with Mushrooms or Champignon mushrooms with ‘jamón’.
Preparation
Sauté the garlic, add the champignons or the mushrooms. Then, add the clams, the flour, white wine, Fumet and small cubes of ‘Jamón’.
Sprinkle with finely chopped chives or parsley.
Ingredients
- 50 cc olive oil
- 100 g young garlic
- 25 g flour
- 75 g jamón -Iberian cured ham
- Small cubes
- 125 cc white wine
- Chives
- Parsley
- 100 cc Fumet – fish bouillon or stock
- 100 g Mushrooms or Champignon Mushrooms (depending on the season)
- 250 g Clams
This recipe is a creation of
El Faro de Cádiz
C/ San Félix, 15 11002, Cádiz
Tel.: 902 211 068 / Fax: 956 212 188
Geographical coordinates: 06º 18’ 13’’ W - 36º 31’ 42’’ N
Recipes from A to Z
‘A La Vizcaína’ Basque style Codfish stew with Mushrooms and Prawns potpourri
Sevilla Bahía
Baltic Herring with Balsamic Vinegar, Maple syrup and Mango.
Támesis London
Boneless lamb loin with honey and roasted potatoes dressing
Becerrita
Bonito-tuna trunk on Salmorejo cold vegetable cream with sweet peppers
Casa Bigote
Carabineros Paella-rice pot with crusty shrimps
Center of Hake Basque style with “Jamón” cured ham shavings
Sevilla Bahía
Chocolate Duet
Casa Robles
Clams with Mushrooms or Champignon mushrooms with ‘jamón’.
El Faro de Cádiz
Cod ‘Cocochas’ in green sauce.
Casa Bigote
Cod Chunk with its Tripe Baezana Style.
Cuttlefish in sauce
Portichuelo
Cuttlefish Meatballs
Portichuelo
Desalted Cod confit with Pil-Pil of Oranges.
Fresh Sardine fillets on concassé Tomato with Basil in Rice and Shrimps Croustillant.
Casa Robles
John Dory Fish baked in Sherry Vinegar
Terraza Carmona
Lobster, King Prawns and ‘Pipirrana’ Salad.
Azabache
Mazamorra
Minced ‘Gurumelos’ with coriander and pennyroyal leaves
Azabache
Norway Lobster Tartare with Tomato sorbet and Sherry
Becerrita
Ravioli of Prawn carpaccio with Boletus Mushroom cream
Manolo Mayo
Red mullets on Chard and fried Leek
El Faro de Cádiz
Red Tuna “Parpatana” (juicy piece under the fish mouth) with roasted pumpkin
Casa Rufino
Rice with duck
Manolo Mayo
Roasted Salad -“Ensalá Asá”- with Bonito-Tuna Belly
Terraza Carmona
Sautéed artichokes with Iberian ham
Azabache
Scrambled Eggs
Las Conchas
Sea Bass on Spinach and ‘Castañitas’ small Cuttlefish.
El Faro de El Puerto
Sea bass with citric salt and tartar sauce
Las Conchas
Shrimps and prawns Tartare with trout eggs
El Faro de El Puerto
Smoked Mackerel
Casa Rufino
Tuna Tartare
Ventorrillo El Chato
Turbot cooked with “nécoras” crabs and Norway lobsters
Mesón El Copo
Turkish figs cake.
Las Conchas