| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Rick, Stein |
4 |
servings |
INGREDIENTS
| 50 |
ml |
Olive oil |
| 1 |
|
Onion; very finely chopped |
| 1 |
ts |
Paprika |
| 150 |
ml |
Passata; (sieved tomatoes) |
| 1 |
|
Bay leaf; cut into very fine |
|
|
; strips |
| 1/4 |
ts |
Dried chilli flakes |
| 50 |
ml |
Dry white wine; such as Albarino |
| 1 3/4 |
kg |
Cleaned carpet shell clams |
| 1/2 |
tb |
Butter; softened |
| 1/2 |
tb |
Plain flour |
| 1 |
tb |
Chopped flat-leaf parsley |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
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 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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