Sauteed Clams
Ingredientes
This recipe is about as simple as it gets, that, and a couple of cloves of garlic and some parsley, are pretty much all you need to make sauteed carpet-shell clams or clams.
Although plenty of Malaguenos might raise an eyebrow at where these shellfish actually come from, the truth is that, according to figures from Spain wholesale markets, more than 70% of carpet-shell clams come from Italy and only 30% are Spanish, and that share is almost exclusively from Huelva. For the clam itself, the split is more even, with almost half coming from Italy and the other half from Galicia.
Given their natural habitat, it is a good idea to purge them in salted water for at least an hour beforehand, to get rid of any toxins and the sand they may be holding inside.
Instructions
Heat oil in a frying pan and add the finely chopped garlic.
Once the garlic is golden, add the clams. Stir and add the white wine. Cover and let them open.
Once the clams have opened, sprinkle over the very finely chopped fresh parsley and stir everything together. Serve with crusty bread for mopping up the sauce.
Curiosity
Among the best-known and most sought-after clams are those from Carril, a type of soft-shell clam that lives buried just below the surface and is usually gathered by hand using a rake or hoe, or from small boats.
Carril is a coastal parish belonging to the municipality of Villagarcia de Arosa in Galicia, and it holds a festival dedicated to its clam every year in late August, the “Festa da Ameixa”, a great success in terms of visitor numbers ever since its first edition in 1992, featuring a popular competition where participants prepare a variety of dishes made with Carril clams.
