Bar Pinotxo's scrambled eggs with clams
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Serves: 4
 
Ingredients
  • 400 g of clams
  • 4 organic eggs
  • Garlic and parsley
  • ¼ glass of dry white wine
  • Extra virgin olive oil
Instructions
  1. Rinse and cover the clams with water and salt some hours before so they expel the sand
  2. Strain the clams and wash them again under running water in order to remove any remaining sand
  3. Mince the garlic and parsley
  4. Whisk slightly the 4 eggs, without combining too much the yolk and the white
  5. Put a casserole or wok over high heat
  6. Add a dash of oil and put the clams in
  7. Add the minced garlic and parsley and stir slightly
  8. Add the white wine and stir for some minutes, very few, until the clams open
  9. If there is too much liquid, pour it before adding the egg
  10. Once open, add the partly-whisked egg and continue stirring until it sets to taste
  11. Remove from heat and serve
Culinary Tips
We are using coquinas (Donax Trunculus) a local variety of flat clams. You can also prepare this dish with any variety of small tender clams, or even better with cockles, in the same way.
The wine is optional. You can add the same quantity in water, depending on the water expelled by the clams, in which case there is no need to add more water.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/bar-pinotxos-scrambled-eggs-with-clams/