Gourmet recipes

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

Type of plateFish
Type of vinegarForvm Merlot

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


  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)