Instrucciones

Leave the clams to soak with water and marine salt for about 20 min. so that they lose the sand. Slice the garlic cloves and chop coriander thinly. Heat extra virgin olive oil in a Sartén de acero inoxidable Magefesa and brown garlic thinly together with cayenne pepper. Add the drained clams, manzanilla, lime juice, cover and let it cook over high heat until clams open. Add chopped coriander, stir and serve.
It is not convenient to overcook clams so that they do not stay tough or dry. Dismiss clams that do not open while cooking; they may not be suitable for consumption.

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