Seafood clams

Seafood clams are a traditional dish of Galician cuisine. It is a very festive and tasty dish and is perfect to present as an appetizer or main course. It is important that the clams are of good quality, today we can find clams of different sizes and prices, being able to choose the ones that best suit us. The sauce takes center stage in this dish, with a base of well sautéed onion and tomato, a touch of white wine and other ingredients will make this dish a delight for the whole family.

Ingredients: 4 people

• 2kg fresh clams
• 4 ripe tomatoes
• 1 large onion
• 1 minced garlic
• 1 dessert spoon of ñora paste
• 1 dessert spoon of La Vera paprika
• 1⁄2 dessert spoon of spicy La Vera paprika or 1 chilli
• 1 small glass of white wine
• Salt and pepper
• Chopped parsley

To open the clams in the steamer:

• 2 fingers of water
• 1 glass of white wine
• 1-2 slices of ginger
• 4-5 black pepper balls

Preparation:

1. Leave the clams in plenty of salt water for at least half an hour. Remove the clams with your hands without spilling the water so that they do not fill with sand again and repeat this step at least a couple of times.
2. To open the clams we will use the Optima 24 cm high saucepan with the 24 cm draining board fitted on top and form a steam pot. Put two fingers of water with the white wine, one or two slices of ginger and a few balls of black pepper in the saucepan. Place the clams in the drainer and cover. Cook over medium heat until the clams open. Discard the clams that have not opened and reserve in the same covered pot with the juice, it will be used to make the sauce.
3. Put the oil in the Magma 32 cm low saucepan and sauté the chopped onion along with the also chopped garlic. When it is well poached, add the grated natural tomato, let it lose a little water and add the ñora paste, the sweet paprika, the spicy or chilli pepper and let the sauce reduce and evaporate all the water. Cook over medium heat and add the white wine, let it evaporate for a couple of minutes and finally add a glass of the juice from opening the strained clams.
4. Boil the sauce for a minute and adjust the salt and pepper.
5. Add the clams and mix well so that they are coated with the sauce. Leave for another minute and put the chopped parsley on top.
6. Serve immediately.

Photographs and recipe by Silvia .