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

50 ml Olive oil
1 Onion; very finely chopped
1 teaspoon Paprika
150 ml Passata; (sieved tomatoes)
1 Bay leaf; cut into very fine
; strips
One fourth teaspoon Dried chilli flakes
50 ml Dry white wine; such as
Albarino
1 Three fourths kg Cleaned carpet shell clams
One half tablespoon Butter; softened
One half tablespoon Plain flour
1 tablespoon Chopped flatleaf parsley
Salt and freshly ground
black pepper

1 Heat the olive oil in a large, deep pan, add the onion and paprika
and cook gently until soft but not browned. Add the passata, bay
leaf, chilli flakes and white wine and simmer for a minute or two.

2 Add the clams, cover and cook on a high heat, shaking the pan every
now and then for 34 minutes, until the clams have opened.

3 Beat the butter and flour together to a smooth paste, stir in and
simmer for about a minute until the sauce has thickened slightly.
Stir in the parsley, adjust the seasoning if necessary and serve with
plenty of crusty bread.

Converted by MC_Buster.

Recipe by: Rick Stein

Converted by MM_Buster v2.0l.