- Serves: 4-6 as tapas, or 2 as a main course
- Cook Time: 10 minutes
- Prep Time: 15 minutes plus 30 minutes soaking
- Effort: easy
- 1 kg clams
- 3 tbsp olive oil
- 1 small onion, peeled and finely chopped
- 1 clove of garlic, peeled and finely chopped
- pinch of saffron strands
- ¼ tsp smoked paprika
- 50 ml dry sherry
- 1 tbsp tomato purée
- 2 tbsp parsley, roughly chopped
- crusty bread, to serve
1. First check that the clams are all closed, discarding any that stay open when tapped on a hard surface. To clean the clams, place them in a bowl or sink of cold water and let them soak for 30 minutes; this should help get rid of any sand. Drain the clams and set aside.
2. Heat the olive oil in a wide saucepan over a medium heat, then add the onion and sauté for about 5 minutes or until softened and golden. Add the remaining ingredients and the drained clams, cover with a lid and cook for 34 minutes or until all the clams have completely opened. Discard any that have not.
3. Tip into serving bowls and serve immediately, mopping up the juices with chunks of crusty white bread.
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