*3 fat garlic cloves, peeled and finelysliced
*1 lemon, half finely sliced, half juiced
*1kg fresh palourde clams, cleaned
*Few sprigs of thyme, leaves stripped
*Handful of finely chopped flat-leaf parsley
1. Heat a little oil in a deep heavy-based stockpot. Fry the garlic and lemon slices for 30 seconds, then increase the heat to high, tip in all the clams and cover with a lid.
2. Cook for 2–3 minutes, shaking the pan occasionally, until the clams have all opened (discard any that refuse to open).
3. Add the lemon juice and herbs and serve with lots of crusty bread to mop up the juices.
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BASQUE: Spanish Recipes from San Sebastián and beyond by José Pizarro (Hardie Grant, £25.00) Photography: Laura EdwardsReuse content