← Nouns Cooking · Spanish

Ingredients

• 800 g live clams
• 3 tbsp Olive oil
• ½ Onion, very finely chopped
• 2 cloves Garlic, finely chopped
• 1 small dried chilli (guindilla) (optional)
• 1 tsp plain flour
• 1 tsp sweet paprika
• 1 tbsp Passata (optional)
• 120 ml dry white wine or fino sherry
• 1 Bay leaves
• 2 tbsp Parsley, finely chopped

Method

1. Soak the clams in cold salted water (1 tbsp salt per litre) for 1 hour so they spit out any sand. Lift them out, rinse and throw away any that are broken or stay open when tapped.
2. Heat the oil in a wide pan over medium-low heat and cook the onion for 6 min until soft. Add the garlic and chilli, if using, for 1 minute.
3. Stir in the flour and paprika for 30 seconds, then the passata, if using. Pour in the wine, add the bay leaf and stir until smooth.
4. Turn the heat to high, add the clams, cover and cook for 3–4 min, shaking the pan, until they open. Discard any that stay shut.
5. Scatter with parsley, shake the pan so the sauce thickens slightly, and serve straight away with bread for the sauce.

Tips

• Swap the flour for cornflour to make it gluten-free.
• Shellfish is a common allergen; eat cooked clams the same day.

Sources

Written in our own words after cross-checking these recipes:

Directo al Paladar The Spanish Chef (Omar Allibhoy) Spain on a Fork