Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 2 lbs. medium clams (cleaned)
- 1 large yellow onion, finely chopped
- 8 oz. white wine
- 1 cup Spanish olive oil
- 2 tbsp flour
- pinch each of black pepper, nutmeg,
- 2 cloves garlic, sliced
- 1 lemon
- 1 bay leaf
Preparation:
This clams a la pescadora recipe makes 6 servings as an appetizer.
Make sure to rinse and wash the clams. Put in a large pot and set aside. Chop onion and slice garlic.
In a large frying pan, pour a couple of tbsp of olive oil and when it is hot, put in chopped onion and sauté until they turn golden. Add 2 tbsp of flour, the pepper, nutmeg and a clove of garlic. Once everything has turned a golden color, add a 1/2 cup of water and the white wine. Add 3 slices of lemon. Cook for 2-3 minutes more.
Pour the onion mixture into the large pot with the clams. Cook on low until the sauce thicken, stirring often. When cooked, using a ladle and scoop clams with sauce into bowls and serve very hot. Serve with a baguette, to soak up the delicious sauce.
