Clams in orange sauce

May 7, 2026

A signature recipe that breaks the mold by combining the briny flavor of clams with the citrusy, sweet freshness of orange. This marinating and quick-cooking technique highlights the clam's juiciness, using Bonsalt to enhance the natural saline profile without adding sodium. The use of Cream of Tartar ensures a stable sauce with exceptional shine.

Estimated time: 20 minutes.

Difficulty: ⭐⭐⭐.
Servings: 4 servings.
Number of people and some extra details: Ideal for 4 diners. It is a light dish, rich in minerals, and perfect for diets that care for cardiovascular health, as it is 100% free of table salt.

Ingredients

1 kg fresh clams (sand removed).
200 ml freshly squeezed natural orange juice.
Zest of half an orange (without the white pith).
2 cloves garlic, finely chopped.
1 pinch of Bonsalt low in Sodium from Castelló.
0.5 g of Castelló Cream of Tartar.
Fresh chopped parsley and a drizzle of Extra Virgin Olive Oil.

Nutritional Analysis and Technical Sheet

Category	Nutrient / Component	Amount (per serving)	Benefit and Source
Macronutrients	Protein	12 g	Essential for tissue repair.
	Healthy Fats	4 g	Omega-3 fatty acids from clams.
	Carbohydrates	6 g	Derived from the fructose in orange.
Key Minerals	Potassium (Bonsalt)	45 g (per 100g)	Helps muscle and nerve function.
	Potassium (Cremor)	20.7 g (per 100g)	Key mineral for electrolyte balance.
	Sodium (Bonsalt 0%)	0 g	Protects heart health and helps prevent fluid retention.
Vitamins and Other	Vitamin B12 and D	Natural source	Improves energy and the immune system.
	Iron and Magnesium	Very high	Essential for oxygen transport.

Detailed Description (Procedure)

Preparing the Shellfish: Make sure the clams have released all the sand by soaking them in cold water with a little Bonsalt for 30 minutes.
Aromatic Base: In a large skillet, heat the oil and sauté the garlic without letting it brown too much.
Citrus Reduction: Add the orange juice and zest. Stir in the Castelló Cream of Tartar. The Cream of Tartar will help lightly bind the citrus juices with the water released by the clams, creating a silky sauce.
Technical Cooking: Turn up the heat and add the clams. Cover the skillet and cook for 3-5 minutes or until they all open.
Final Enhancement: Add the pinch of Bonsalt and the fresh parsley. The Bonsalt will allow the clam's briny flavor to stand out more intensely against the sweetness of the orange.

Chef's Secrets

Professional Shine: Using Castelló Cream of Tartar is the master trick to keep the sauce from turning watery and to make it "hug" the clam with a restaurant-style shine.
Seafood Enhancement: By not using table salt, Bonsalt keeps the orange from tasting overly acidic, perfectly balancing the dish.

Best enjoyed together!

This recipe is so surprising that it's ideal as a starter at a dinner with guests; they'll love the freshness of the orange with the taste of the sea!

What finishing touch do you prefer: a little heat with a chili pepper, or do you prefer to keep the pure orange flavor?