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Secretos Del Sur
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5 van 3 Stemmen

"Chirlas al ajillo", clams in wine and garlic sauce

Clams, or "chirlas", can be found on every menu of the beach restaurants (= chiringuitos) in the south and preferably with garlic, parsley and white wine ... it doesn't have to be more!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Starter
Cuisine: Spanish, Mediterranean
Keyword: kokkels, spaanse keuken
language: en
gelegenheid: party, daily dishes, festive
Servings: 4 persons

Ingredients

  • 500 gr clams fresh
  • 25 gr parsley fresh and chopped
  • 2 cloves garlic
  • 100 ml white wine
  • 4 tblsp olive oil
  • 1 pinch white pepper grounded

Instructions

  • ! Caution, put the clams in cold water at least an hour before prepairing! In this way they will release the sand that is still present in the shell. Afterwards I also think the taste is better and less salty ... but that is personal.
  • Put the oil and finely chopped garlic in a pan and fry lightly. Add the shells and season with the white pepper. Put the lid on the pan and let it simmer for 3 minutes. Stir the shells with a spoon and pour the wine over them. Add the chopped parsley and maybe some extra white pepper. Put the lid back on the pan and let it simmer for another 3 minutes.
  • Turn off the heat when you see that the shells are open. Stir well before serving and sprinkle with some extra parsley. Make sure you also serve fresh bread because everyone wants to taste the sauce ...

Notes

This is one of the simplest local recipes. With just a few ingredients you can make a delicious dish ...