A popular recipe is the “clams”, a dish that serves both as a first as a starter, easy to prepare as we always flirting good sauce, that is, we get it right pil pil, which It is nothing more than link the oil with water clams; and what is the trick or secret to us is well ?; it is none other than done at very low temperatures, in my case I do it with a hob to level “2”.
– Half a kilo of clams (leave them to soak in water until ready to cook to remove sand).
-half an onion
white-wine (a jet)
Let’s go, Let’s go Foodies, 😉
We open the clams in a pan over high heat with a little, very little water and capped to open faster.
As the shells and reserve Fire separated from peeling.
A pan over low heat, like I said I cook at No. 2 hob, pour a stream of olive oil, cut the onion into small cubes and the same with the garlic, I put it in the pan and let fry in no moment is golden brown (optional if you like spicy chili to add an sofrito), add a little salt.
Let them do a good time; and I repeat that at no time without onion or garlic dore.ni; likewise will agragando a splash of broth and clams stir slowly in a circular and very constant, (this is the way to make the pil pil), keep adding broth squirts while still stirring, the sauce has to go thickening, already have it!, Excellent pil pil !.
Then we add the splash of white wine and leave until all the alcohol evaporates, while still stirring with wooden spoon or shaking the pan with mild to blend the ingredients blows; and all this, I still have the level 2 on my hob.
At the time of serving the previous sofrito add the clams and open fire and left a minute and is ready to serve, it is well decorate with a few sprigs of parsley or parsley cut very often.
I put the pictures of the past that I have prepared.
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