Ingredients
- 2 kg clams
- salt
- 1 onion
- 3 cloves of garlic
- 1/2 bunch flat leaf parsley
- olive oil
- 1 dried chilli
- 1 tbs flour
- 1 ts spicy paprika powder (or AMC Intenso)
- 1 glass dry white wine (best Albariño)
- sea salt
Preparation
1. Sort out opened clams. To clean the clams, prepare heavily salted cold water (approx. 60 g salt/ per liter of water). Put the clams in it and let them rest for about 1 hour.
2. Place clams in a sieve and rinse again thoroughly with fresh water to remove any sand that has been released.
3. Peel the onion and garlic and chop finely with the parsley in the Quick Cut.
4. Heat the pan on highest level up to the roasting window, switch to a low level, add a little olive oil, the onion mixture and chilli and roast briefly.
5. Add flour and paprika powder and stir.
6. Add clams and wine, mix everything well. Close with the lid. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 3 minutes in the vegetable area until the clams open.
7. Remove closed clams before serving.
Tip
- The clams get an extra fresh touch when sprinkled with fresh chopped parsley to serve.
This recipe has been tested and approved by AMC.
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