Carpet shell clams, known as 'chirlas' in Spain, are a winter delight, often seen in fishmongers' displays. I couldn't resist grabbing a bag of these flavoursome clams for an easy yet impressive dish.

Carpet Shell Clams recipe

Start by rinsing the carpet shell clams thoroughly and setting them aside. Heat some olive oil in a wok or frying pan over medium heat. Add a heaped teaspoon of black mustard seeds and stir for about one minute, or until they start to pop. This will release their aromatic flavour.

Next, add four chopped banana shallots and one finely chopped garlic clove to the pan. Stir frequently for two to three minutes until the shallots soften and become translucent. Add one tablespoon of apple cider vinegar and two chopped fresh red chillies, stirring to combine the ingredients.

Incorporate a big pinch of turmeric, red chilli powder, and white pepper into the mixture. Then, pour in about 250ml of coconut milk, adding a pinch of celery seeds and five or six dried curry leaves. Bring the mixture to a boil before reducing the heat to a gentle simmer.

Now, add the carpet shell clams to the pan, cover, and cook for two minutes or until the clams have opened. Be sure to discard any that remain closed. Spoon the clams and the fragrant sauce onto a suitable plate or pasta bowl.

Always make sure not to overcook the clams, as they can become tough and rubbery.

To finish, garnish with fresh coriander, chives, or parsley and serve with crusty bread to soak up the delicious sauce.

This dish is a perfect way to enjoy the seasonal bounty and impress your guests with its vibrant flavours and simplicity. Enjoy this delightful carpet shell clams recipe with mustard seeds and shallots, a winter seafood dish!

This also works with fresh mussels.

I have used Carpet Shell Clams before to create Chirla Huelva - Linguine Vongole; you can see the recipe here.

This recipe is featured in my Inland Fish and Seafood Hub, a collection of 30+ resourceful ways to prepare the sea's bounty from the heart of rural Spain.

Find more recipes and food adventures here:
Footnote: Wonky photos, proper food, genuine adventures — The Flexible Chef.