Málaga Style Clams
Clams were an undervalued product in Málaga for some time, especially the smaller ones known as chirlas, or baby clams. Fortunately this has changed and clams are now an exquisite product that we can enjoy at many restaurants and beach bars.
This recipe from Málaga is similar to the famous clams in white wine sauce. The difference is a tiny detail: the consistency of this sauce is not as thick since it does not have any bread crumbs or white wine.
1 kg of clams
1 garlic clove
1 small glass of flour
First and foremost we must thoroughly clean the clams. We must make sure there is absolutely no sand left in the clams, as this could ruin our dish.
Place the clams in a saucepan and add the chopped up onion, garlic and parsley. Sprinkle in the flour and season with salt, pepper and paprika. Leave the clams to cook until they open up.
The clams should be served while they are still hot. They can even be left in the same saucepan they were prepared in, especially if this is an earthenware dish.
Make sure there is plenty of bread on the table! The sauce shouldn't go to waste!
Do you want to know more about the typical dishes of the region of Costa del Sol Occidental?