Clams a la Marinera

Soak the clams for at least 2 hours in a pot filled with plenty of water and a tablespoon of coarse salt. This helps the clams release any sand they may contain. Change the water every half hour.

Open the clams by steaming them in a pot with one glass of water, a teaspoon of coarse salt, and a bay leaf. As they open, remove the clams and set them aside. If you don’t have a steaming utensil, use a pot with a lid and a large strainer that can hold the clams.

In a skillet, sauté the finely chopped half onion, chili pepper, and garlic clove in extra virgin olive oil over low heat until they are soft and almost dissolved. Add the paprika and flour, stirring quickly to create a paste or roux.

Pour in the sherry wine and stir until the alcohol evaporates. Then, add the tomato sauce and the strained water from steaming the clams. Taste and adjust the salt if needed.

Let the sauce reduce for about 5 minutes, then add the reserved clams to the skillet. Cook for another 3 to 4 minutes until the sauce reaches your desired thickness. Turn off the heat.

Transfer the clams a la marinera to a clay pot for serving. Sprinkle with chopped parsley before serving.