Clams ‘a la plancha’ with olive oil

Clams ‘a la plancha’ with olive oil

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

The best clams in La Boquería market in Barcelona can be found at Bar Pinotxo. They travel from the fishmonger straight to the plancha where they meet some olive oil. The best way to enjoy these is with a glass of cava. And don’t forget some bread for those juices.

Ingredients

Quantity Ingredient
1kg large fresh clams, cleaned
flaky sea salt
extra virgin olive oil, to drizzle

Method

  1. Heat a plancha or heavy-based pan until very hot. Add the clams in a single layer and cook, turning once, for 1–2 minutes until they are opened (discard any that stay shut). Spoon into a large bowl, season and drizzle with plenty of extra virgin olive oil. Serve straight away with lots of bread to soak up the juices.
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