| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Rick, Stein | 4 | Servings | ||
INGREDIENTS
| 50 | Olive oil | |
| 1 | Onion, very finely chopped | |
| 1 | t | Paprika |
| 150 | Passata, sieved tomatoes | |
| 1 | Bay leaf, cut into very fine | |
| strips | ||
| 1/4 | t | Dried chilli flakes |
| 50 | Dry white wine, such as | |
| Albarino | ||
| 1 3/4 | kg | Cleaned carpet shell clams |
| 1/2 | T | Butter, softened |
| 1/2 | T | Plain flour |
| 1 | T | Chopped flat-leaf parsley |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
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 3-4 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 34
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 3.8mg
Sodium: 104.9mg
Potassium: 63.6mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: 1.4g
Protein: <1g