This has to be one of my favorite foods in Malaga and very few restaurants seem to do it well (many don´t seem to be concerned with a bit of sand….). Turns out that this is one of DDs favorite foods too! Maybe because of the amount I ate while I was pregnant with her. When we eat out we have to be in quick otherwise she eats the lot.
They’re always fresh in the local supermarket but I never dared try to prepare them as I hadn´t grown up eating seafood other than fish. But DD was always asking for them, and lately had started insisting that Papi knows how to prepare them if I told her that I didn´t know how.
So I bit the bullet and they are surprisingly easy!!
Just make sure you buy them fresh, get rid of any broken ones and soak in salt water for at least an hour. I do two with a water change half way.
200gm fresh clams (soaked in salty water for 2 hours and then rinsed)
2 cloves garlic finely chopped
1 Tb fresh parsley finely chopped
1/4-1/2 cup white wine
Extra virgin olive oil
Heat on medium a few tablespoons of olive oil with the garlic in a frying pan or largish saucepan that will fit the clams mostly in one layer. When garlic starts changing color or fragrant add rinsed clams. Shut with a lid (easier with glass). When clams start opening add white wine and a little water to cover the clams. Shut lid again (keep lid shut as much as possible). Give a gentle shake to mix. Add parsley. Salt to taste. Cook gently on medium till clams open. Remove clams one by one once opened (Bin any clams that don´t open). Once all clams removed simmer for another 10 minutes to let cooking mixture reduce and reduce alcohol content. Pour broth over the clams and serve.
Can serve with some slices of lemon (DD not a fan of this, prefers them as is).
nb. adjust the amount of wine to water to taste and how much alcohol content you feel ok with in the end result.
She happily eats the lot declaring how yummy it is. I´ve made this a few times now and she never refuses.