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Rick Stein

Almejas a la Marinera (clams in tomato sauce)


Serves 4

Ingredients

  • 50ml/2fl oz extra virgin olive oil
  • 1 onion, chopped very finely
  • 1 tsp paprika
  • 150ml/5fl oz passata (sieved tomatoes )
  • 1 bay leaf, cut into very fine strips
  • ¼ tsp dried chilli flakes
  • 50ml/2fl oz dry white wine, such as albarino
  • 1.75kg/4lb carpetshell clams, cleaned
  • 1 tbsp beurre manie
  • 1 tbsp chopped flatleaf parsley
  • salt and freshly ground black pepper

Method

  1. Heat the olive oil in a large, deep pan, add the onion and paprika and cook gently until soft but not browned.
  2. Add the passata, bay leaf, chilli flakes and white wine and simmer for a minute or two.
  3. Now add the clams, cover and cook over a high heat, shaking the pan every now and then, for 3-4 minutes, until the clams have opened.
  4. Stir in the beurre manii and simmer for about 1 minute until the sauce has thickened slightly. Stir in the parsley, adjust the seasoning if necessary and serve with plenty of crusty bread.
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