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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


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