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It is of superior quality. It is a bivalve mollusk from saltwater, buried in fine white and very muddy sand bottoms. Its shell is strong and crossed by ribs. Its color ranges from white to dark and light gray. It has two pairs of gills which it uses to breathe and feed. They are usually found in the Atlantic, the Mediterranean, the Gulf of Cadiz, and the Black Sea. They are usually sold live and can be found all year round. Properties and benefits Chirlas are mainly composed of water, low in fats and proteins, but contain a large amount of iodine, iron, and selenium. They prevent anemia thanks to iron. They have vitamin B3 and vitamin A, which helps maintain good eye health, as well as skin and bones. They are good for maintaining strong and healthy bones. Containing vitamin B12, they help fight fatigue. Ideal for athletes. Nutritional value per 100g Calories 54 kcal Proteins 10.50 g Carbohydrates 1.50 g Total fats 1.3 g Storage and tips A good way to preserve and clean them is to put them in a container with water and salt. If you notice a bad odor, identify the ones that may be bad and throw them away. Recipe and uses in the kitchen The cooking time needed for chirlas is very brief as they can dehydrate very quickly, and once all open, they must be immediately removed from the heat. They can be prepared in different ways, such as with garlic or in a marinara sauce. In a pan, we can sauté 2 julienne-cut onions, 2 chopped garlic cloves. Once sautéed, add a tablespoon of flour and after a minute, a glass of white wine. Increase the heat to allow the alcohol to evaporate. Finally, add the chirlas, parsley, salt, and let them open. Once opened, remove from heat and plate.