Spanish Clams with Garlic and Wine
Some clams open when raw unlike mussels and once tapped will close, disregard any that do not close, just as you disregard any that do not open when cooked
Preparation time: 10 - 15 minutes Quantity: Serves 2 Cooking time: 10 minutes
Ingredients
1 kg / 2 lb. fresh shell on clams
1 tablespoon olive oil
1 onion - finely diced
3 cloves garlic - crushed
1 tablespoon course breadcrumbs - stale
2 tablespoons chopped flat leaf parsley
150 ml dry white wine
seasoning
Method
- Wash the clams and scrub the shell - leave aside
- Heat the olive oil
- Cook of the onions to soften but without colour
- Add the garlic and stir for a few seconds to release the flavour
- Add the clams, breadcrumbs and parsley
- Stir for a minute to crisp and flavour the crumbs and allow heat to penetrate the clams
- Add the wine and cover the pan with a lid
- Cook for a few minutes or so until all the clams are open
- Season and serve