Almejas a la Plancha

The briny scent of the sea meets the aroma of golden garlic. Shells pop open under high heat, revealing plump, glistening meat cooked to a pearly finish.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 262
• Protein: 2 g
• Carbs: 34 g
• Fat: 12 g

Ingredients

• 1200 g Clam ( cleaned and purged )
• 3 piece Garlic ( finely minced )
• 1 piece Flat-leaf parsley ( chopped )
• 3 tbsp Extra virgin olive oil
• 50 ml Dry white wine
• 1 piece Citrus limon (L.) Burm. f. ( in wedges )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Purging the clams

   Submerge the clams in a large bowl of cold water with a handful of grey sea salt. Let them sit so they spit out any sand. Rinse thoroughly under clean water and drain.

2. Preparing the aromatics

   Finely chop the garlic cloves and flat parsley. Cut the lemon into wedges. Everything must be ready as the cooking process is very fast.

3. Searing on the plancha

   Heat a plancha or a large cast-iron skillet over high heat. Pour in the extra virgin olive oil. When the oil starts to smoke slightly, toss the clams onto the scorching surface.

4. Opening and deglazing

   Stir vigorously. As soon as the clams open, add the minced garlic. Deglaze with dry white wine. Let it reduce for a few seconds until the juices coat the shells.

5. Finishing

   Sprinkle with fresh flat parsley and a grind of black pepper. Remove from heat immediately to prevent the meat from becoming rubbery. Serve with lemon wedges.

Chef's tips

• Don't over-salt; the shellfish release their own briny water as they open.
• If a shell remains closed after cooking, discard it; it's not safe to eat.
• The plancha must be smoking hot before adding the clams to achieve that characteristic sear.

Storage

Consume immediately. Shellfish do not handle reheating well, as they become rubbery.