Almejas a la malagueña (Málaga Style Clams)
At first glance, the recipe for these Málaga-style clams may remind us of the traditional "Almejas a la Marinera," but we couldn't be more wrong. The main difference between the two is that Málaga-style clams do not include breadcrumbs or white wine. While it might be hard to believe, clams were once a discredited product in Málaga, especially the smaller ones known as "Chirlas." Clams' renown has fortunately changed over time, and they have now deemed them a delicacy we can find in many restaurants and beach bars.
Preparation recipe
Time
25' approx.
Ingredients
- 1 kg of clams
- 1 onion
- 1 garlic clove
- 1 tablespoon of flour
- 1 teaspoon of paprika
- Parsley
- Oil
- Salt
- Pepper
Explanation
At first glance, the recipe for these Málaga-style clams may remind us of the traditional "Almejas a la Marinera," but we couldn't be more wrong. The main difference between the two is that Málaga-style clams do not include breadcrumbs or white wine. While it might be hard to believe, clams were once a discredited product in Málaga, especially the smaller ones known as "Chirlas." Clams' renown has fortunately changed over time, and they have now deemed them a delicacy we can find in many restaurants and beach bars.
Step by step
1. Wash the clams thoroughly to remove any sand they may have. One trick: place them in a saucepan with water and salt for an hour.
2. Once clean, peel and chop the onion, garlic and parsley and place it all in a saucepan with oil.
3. Sprinkle with flour, paprika, salt and pepper and turn on the heat until the clams open.
4. Since they should be served very hot, we can even leave them in the same container where we prepped them, especially if it is a clay pot.