This clam dish is great rustic Spanish food for casual entertaining.
First wash the clams by placing them in a bowl of cold water with a good pinch of salt and leaving them for 10 minutes, so that they release any remaining sand. Drain in a colander or sieve and sort through them, discarding any shells that are open and do not close when tapped on the work top.
Pour the olive oil into a large, heavy-based saucepan on a medium heat, add the onion and garlic and cook for 6-7 minutes or until nearly soft and slightly golden.
Add the flour and the paprika and stir for 30 seconds, mixing them in with the oil. Pour the wine, stirring to remove any lumps from the flour, then tip the clams, cover with a lid and cook for 3-4 minutes over a medium heat or until they have opened (discarding any that don’t)
Stir in half the parsley (if using) and taste the sauce for seasoning, adding a little lemon juice if necessary. Serve in a big bowl with the remaining parsley over the top and some good crusty white bread to mop up all those delicious juices.
Serve it as a tapa or in a big bowl in the centre of the table, letting your guests help themselves. Make sure you have lots of crusty white bread to mop up all the delicious juices. You can make this with paprika (sweet or hot) or you can use chopped parsley instead. I like to use sweet smoked paprika.
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