Conchas al Ajillo


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  • 1 kilo clams
  • 8 garlic cloves,
  • glass white wine,
  • half glass water with fish cube,
  • lemon zest
  • lemon juice,
  • parsley
  • coarse sea salt

Fry garlic cloves gently in olive oil, add the clams and stir for a few minutes, then add the rest of ingredients and simmer until clams open up.

Finish off by adding plenty more of parsley and a teaspoon of more lemon zest and coarse sea salt.

Recipe Sent in by Ana Maria Morro

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