Rinse and cover the clams with water and salt some hours before so they expel the sand
Strain the clams and wash them again under running water in order to remove any remaining sand
Mince the garlic and parsley
Whisk slightly the 4 eggs, without combining too much the yolk and the white
Put a casserole or wok over high heat
Add a dash of oil and put the clams in
Add the minced garlic and parsley and stir slightly
Add the white wine and stir for some minutes, very few, until the clams open
If there is too much liquid, pour it before adding the egg
Once open, add the partly-whisked egg and continue stirring until it sets to taste
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/