Gourmet recipes

Clams with sautéed calçots (young onions) and Forvm Merlot vinegar

Type of plateFish
Time30′
Portions1
Type of vinegarForvm Merlot
DifficultyEasy

Ingredients
200 gr Clams 
20 gr Extra Virgin olive oil Torclvm 
4 cloves of garlic
1 Chilli 
10 calçots (young onions)
10 gr Forvm Merlot vinegar

ELABORATION

  1. Take the calçots, clean them, grill them and reserve them. 
  2. Take a casserole (best if it can be a ceramic one) add the oil, the laminated garlic cloves and the chilli peppers. 
  3. Fry the t until begins to take a brown colour, which is the time to incorporate the peeled (cut) calçots and then the clams that we have previously added cold water and salt during 2 hours. 
  4. We finish by adding the Forvm Merlot vinegar and when they open up, they are ready to serve. 

Chef Josep Pasqual’s recipe (Restaurant Ull de Llebre)