almejas 2

This is one of Grandfather Emilio’s recipes:



1 kg of clams, ½ onion, 1 bay leaf, ½ chili pepper, 2 garlic cloves crushed with parsley, ¼ liter of dry white wine, salt, paprika, 50 grs of flour, 2 tablespoons of fried tomatoes.


Chop up onion with the bay leaf and chili pepper, and then brown.  Pour in the tomato sauce and simmer for a few minutes.  Add a kilo of carefully washed and drained clams a glass of water, a glass of dry white wine and the paprika.  Bring to a boil and then blend in the flour.  When the clams begin to open, add the crushed garlic and parsley.  When all the clams are open, they are ready to serve, enjoy and… lick your fingers.  It is not only advisable but a “must” to dip your bread in the sauce.


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