Entradas populares

Friday, March 16, 2012


Old spanish Coins

by Geninerini 
Cat blanc, ME blaunch, Eng 1. white, blanched (to make white), scalded. This was the most esteemed color of the Middle Ages, as white flour, white honey, white porray, béchamel and blancmange. In reference to almonds, in English, it means to remove the skins (as almonds are blanched for this purpose). 2. Spanish coin weighing 1,198 g.  It was copper with a trace of silver. This type of coin is called billon. It had various values over the times. For Nola three “whites” equaled two maravedis, which is what the spicer was paid for cinnamon or other spices. What is unknown is the quantity of cinnamon that was bought for this amount. It was worth half a maravedí when the Spanish monetary system was taken to the New World. See maravedí. [Curye. 1985:172; ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:107:glos; Nola.1989:lxvi-5:xl-3:xliii-3; and Nola/Pérez. 1994:213]

For 3-4 persons


2 lb clams

2 large onions
2 garlic cloves
2 bay leaves
Clams in wine sauce
3 blancas spices or seasoning:

    ¼ tsp pepper

    1 tbsp chopped basil
    1 tbsp chopped tarragon
    1 tbsp fresh parsley
    1 tbsp chopped peeled fresh ginger
    ¼ tsp ground saffron
    ¼ tsp cumin seeds
¼ c oil
¼ c white wine
1 tbsp flour

chopped parsley


Put the clams in cold water and let them soak. Filter the water several times for 4-6 hours to eliminate the sand.

Chop the onion and garlic. Heat oil in a frying pan. Add the onion and garlic and slowly fry until the onion is transparent. Add seasoning and wine. Slowly add flour stirring constantly.

Little by little add the clam water to the onion mixture. Add more flour if the sauce is not thick enough.

Beat the sauce with egg beater and pour it over the clams. Simmer until clams open. Discard any clams that do not open.

Garnish with chopped parsley and serve. 

*See almejas published on August 10, 2011 for clams almond milk, which Nola offers as a variation of this recipe. 

1 comment:

  1. A very interesting and tasty alternative to the "almejas a la marinera", with the frech accent of the herbs (do NOT use dried herbs for this recipe or you'll ruin it!)
    Only two observations about the procedures: first, it should be better to filter the water of the clams, as it can contain still some sand and impurieties and it should be a nuisance to find it between the teeth. Second: is it supposed you add the clams in the end, to let them just open with the boiling sauce? because if you pour the sauce over the raw clams I find it difficult they will cook properly. Thank you!