Chirlas al vino

Spain is the land of fish and seafood. What more can you expect from a country surrounded by sea? Chirlas are baby clams and are quite popular here. Ruth, a good friend of mine, once showed me a different way to cook them that really enhances all the flavor. Of course, once she mentionned that wine was involved, she had won me over :)

Chirlas al vino

Ingredients:

500grs baby clams
1/2 onion
2 garlic cloves
1/2 cup white wine
oil
parsley


Dice the onion and garlic.

In a lage pan, heat some oil. When ready, add the onion and garlic. Sweat for a few minutes.

Add the white wine and reduce.

Add the chirlas.

Cook until all have opened.

Add a bit of salt and parsley. Serve warm.

I once did those on vacation with some friends in the Algarve (south of Portugal) and their daughter, Norah, loved how you could eat the little creatures right from their shells as a spoon. I can still picture her grabbing a clam and sipping the broth and "creature". :)


Here is a nice close up of how good they look :). Buen provecho!