Today, I felt like trying something new, so I decided to tackle “conchas negras.” I’d heard about them, seen pictures, but never actually tried making them myself. It’s a bit of a dive into the unknown, but hey, that’s half the fun, right?
Getting Started
First things first, I needed to figure out what I was even dealing with. So, I did what anyone would do – I hit up the internet. I looked up some recipes, watched a couple of videos, and got a general feel for the process. Seems like it involves some digging, some cleaning, and definitely some cooking.
The Dirty Work
Okay, so this is where things got, well, muddy. I got my hands on some of these “conchas negras” – they’re basically clams, but with a really dark, almost black shell. And let me tell you, they were not clean. I spent a good chunk of time scrubbing and rinsing, trying to get all the mud and gunk off. It was a bit of a workout, and I definitely got my hands dirty, but eventually, I had a bunch of reasonably clean clams.
Prep Time
- Once the clams where ready,time to chop up some onions, garlic, and some other stuff I like.
- I’m not a big fan of following recipes to the letter, so I kind of just threw in whatever felt right. Some spices, a bit of this and that.
- The goal is to make a tasty sauce for clams.
Cooking
I heated up some oil in a pan, tossed in the onions and garlic, and let them do their thing until they were nice and soft. Then, I added the other ingredients, stirred everything together, and let it simmer for a bit. The kitchen started to smell pretty good at this point, which is always a good sign. I was pretty much winging it, but it seemed to be working out okay.
I added the clams into the pan. And then I covered, then waited.
The Final Result
I checked clams, I took one, tried. It was great.
The whole process was a bit of an adventure. From getting my hands dirty with the initial cleaning to figuring out the cooking part on the fly, it was definitely a learning experience. I wouldn’t say the result looked like the pictures, but it tasted pretty darn good!
