Recipe for Pilafi me Petalides – Greek Clam Pilafi
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This recipe is popular in seacoast areas. You can use clams, limpets, or even mussels in this dish. Clams are the best if you can find them. It is prepared throughout Greece. You can also cook this recipe with other types of seafood if you have them on hand. Just make sure it totals about two pounds.
Pilafi me Petalides Recipe Ingredients:
- 2 pounds fresh, live clams
- 2 cups water
- 2 garlic cloves, peeled
- 3 tablespoons Greek olive oil
- 1 medium onion, chopped
- 1 cup long grain rice
- Salt, to taste
- Pepper, to taste
- 1 tomato, finely chopped
- 1 tablespoon dried Greek oregano
- 2 tablespoons dry red wine
- 2 tablespoons chopped, fresh parsley
Instructions to Prepare Pilaf With Clams:
Soak the clams in a large bowl filled with cold water for about three hours. Change the water every hour. This process will remove sand and grit.
Pour 2 cups of water and the garlic into a large pot. Set the heat on high, cover the pot, and bring the water to a boil. Add the clams and cover the pot again. Cook the clams until the shells open. This should take about five minutes. Remove any shells that haven’t open and set aside the others.
Strain the liquid through a fine strainer and reserve it.
Pour the olive oil into a pot and set the heat to medium. Add the onion and saute it for about five minutes, stirring often. The onions should be soft after five minutes and if they aren’t, cook them for another couple of minutes. Stir in the rice.
Add the reserved cooking liquid as well as a pinch of salt and pepper. Stir in the tomato and oregano. Set the heat to medium-low and cook the mixture until the liquid is absorbed. Be sure to stir the mixture often so that the rice doesn’t stick to the bottom. It should take about five minutes for this to happen. Stir in the clams and wine and cook for another minute.
Garnish with fresh parsley just before serving.
This post was written by Greek Boston