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Almejas A La Marinera (Clams With Onion, Wine And Paprika Recipe

by Global Cookbook

Ingredients

50 ml Extra virgin olive oil 1 x Onion, very finely minced 1 tsp Paprika 150 ml Passata, (sieved tomatoes) 1 x Bay leaf, cut into very fine strips 1/4 tsp Dry chilli flakes

50 ml Dry white wine, such as Albarino 1 3/4 kg Cleaned carpet shell clams 1/2 Tbsp. Butter, softened 1/2 Tbsp. Plain flour 1 Tbsp. Minced flat-leaf parsley Salt and freshly grnd black pepper

Directions

1. 1 Heat the extra virgin olive oil in a large, deep pan, add in the onion and paprika and cook gently till soft but not browned. Add in the passata, bay leaf, chilli flakes and white wine and simmer for a minute or possibly two.
2. 2 Add in the clams, cover and cook on a high heat, shaking the pan every now and then for 3-4 min, till the clams have opened.
3. 3 Beat the butter and flour together to a smooth paste, stir in and simmer for about a minute till the sauce has thickened slightly.
4. Stir in the parsley, adjust the seasoning if necessary and serve with plenty of crusty bread.

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