Ingredients
1/4 cup of coconut oil
1 purple onion of medium size, cut into pieces of 1/2 inch
1 1/2 cups of tomato sauce (right after the recipe)
1/2 cup of apple juice
24 young clams, washed and cleaned (follow instructions)
Ketchup:
1/4 cup of coconut oil
1 medium onion , cut into 1/4 inch pieces
4 cloves of garlic , chopped
3 tablespoons chopped fresh thyme
20 whole peeled tomatoes
Salt to taste
This recipe yields four servings.
(Extracted from Healthy Recipes for Your Nutritional Type)
Process
To prepare the tomato sauce: in a three-liter skillet, heat the coconut oil over medium heat. Add the onion and garlic. Cook until light and light brown, about 8 minutes.
Add thyme and tomatoes with their juice and boil, stir frequently.
Lower the heat and simmer until it thickens a little, about 30 minutes. Season with salt to taste. Keep it warm until you are ready to add the rest of the ingredients.
In a large thick-bottomed skillet, heat the coconut oil over medium heat until it shines.
Add the onion and cook until smooth, about 5 minutes.
Add the tomato sauce, apple juice, and the clams, and then cover. Cook until the clams open, about 8 minutes.
Divide the clams and stock into 4 bowls and serve immediately.
How to clean the clams:
It is not nice to bite a clam and chew sand. When cleaning the clams, they get the sand that is in their shell ejected. Place the live clams in a large bowl and cover with water. Add 2 tablespoons of corn flour and let stand for 1 hour. Every 15 minutes shake the container gently. The clams think that they are fed and end up purging any sand that is in its shell. Carefully remove the clams from the water, in this way the sand will remain at the bottom of the container.