This is not an easy dish, however I want to share it with you as it is an excellent starter. It takes you a lot more time to cook it but we all deserve such a delicacy.
Ingredients (4 people):
– 2 kg of clams
– Half glass of water
– 1 bay leaf
– 2 minced onions
– 2 minced garlic cloves
– 2 soup spoons of flour
– 1 glass of white wine (not sweet)
– (Minced) Parsley
– Olive oil
1.- Clean the clams with cold water, place them in a big bowl with water and cooking salt. Keep them so for 4-8 hours and change the water if there’s much sand in it. That’s normal and means the clams are fresh and alive.
2.- Boil the half glass of water, then add the bay leaf and the clams. If you’re boiling the water in high heat, put it down a little. After 3-5 minutes, the clams will be opened by the steam, place them on a plate, because if we leave the clams in the boiled water, they will keep on cooking and we don’t want it. Don’t throw the water away.
3.- Take a pan to cook the sauté with the onion, garlic, olive oil and salt. (At this point, you can add the cayenne). Afterwards, add the flour and stir well to not allow it to stick. (At this point, you can add the tomato sauce and paprika). When the previous mixture is thick (looks like a béchamel), add the wine and put the heat high to let the alcohol evaporate, then down the heat to medium and add the water we have kept before. Put the heat up again to boil everything, down the heat and let the flavours get mixed well.
4.- When the sauce is ready, add the clams and put a lid on. Let it cook for few minutes so that the clams get the great flavour of our sauce.
TIPS: You can also add some tomato sauce (if it’s home-made, much better), cayenne pepper to give a spice taste and parika. I added the right moment to add each ingredient in the explanation.