Almejas a la Plancha
Ingredients
- 1,200 gClam (cleaned and purged)
- 3 pcGarlic (finely minced)
- 1 pcFlat-leaf parsley (chopped)
- 3 tbspExtra virgin olive oil
- 50 mlDry white wine
- 1 pcCitrus limon (L.) Burm. f. (in wedges)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Shellfish do not handle reheating well, as they become rubbery.
