Ingredients
- 1 kg clams
- 1 onion
- 3 garlic cloves
- 20 g flour
- 150 g white wine
- 100 g fish stock
- 40 g extra virgin olive oil
- 1 teaspoon sweet paprika
- 1 bunch of parsley
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Leave the clams in salted water for 30 minutes so they release the sand.
- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 6 min/120°C/spoon speed.
- Add the flour and the paprika and saute 2 min/120°C/speed 2.
- Pour in the white wine and the stock and mix 10 sec/speed 4.
- Add the drained clams to the mixing bowl.
- Program 8 min/100°C/reverse/spoon speed until they open.
- Sprinkle the chopped parsley and mix 5 sec/reverse/spoon speed.
- Discard the closed clams and serve with bread for dipping.
Tips
- Discard the clams that do not open after cooking.
- Do not add salt until you taste, the clams already bring their own.
- Serve with good bread for the sauce.
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