Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 1 lb. littleneck clams
- 1 cup (8 oz) white wine
- 1 clove garlic, peeled
- 4-5 Tbsp extra virgin olive oil
- 1 medium white or yellow onion
- 1 Tsp red pepper flakes
- 1 Tbsp flour
- pinch of Spanish sweet paprika (approx. 1/4 tsp)
- salt to taste
Preparation:
Serves 2-4 as a first course or tapa and 2 as a main course.
Inspect the clams and make sure that they are all closed. Clean (scrub) clams if necessary. Rinse under cold running water.
Peel the onion and chop finely.
Pour olive oil into large frying pan and heat on medium. Add the garlic clove to the pan and sauté on both sides. Remove garlic from the pan, place in mortar and smash.
Using same oil, sauté onions in pan. Once onions are transparent, add the clams, flour and sweet paprika. Keep stirring while adding the white wine. Reduce heat to low while you prepare garlic.
Add a few teaspoons of water to the mortar and garlic and crush into a paste. Add garlic to pan and stir. Cover and cook until clams open (about 4-5 minutes).
