Serves 4-6 as tapas, or 2 as a main course. You will need: 1kg (2 ¼ lbs) fresh clams in their shells 3 tablespoons extra-virgin olive oil 1 small onion, finely chopped 1 clove garlic, finely chopped 1 pinch saffron ¼ teaspoon smoked paprika 50ml (2fl oz) dry sherry such as fino, or white wine 1 tablespoon tomato paste 2 tablespoons roughly chopped parsley Crusty white bread, to serve First, check that the clams are all closed, and discard any that stay open when tapped on a work surface. To clean the clams, scrub the shells, then place them in a bowl or a sink of cold water and let them soak for half an hour. This should help get rid of some of the sand, if there is any.
Heat the extra-virgin olive oil in a wide pan over a medium heat, then add the finely
chopped onion and the finely chopped garlic and cook them for about 5 minutes until they are light and golden.
Add the pinch of saffron, the smoked paprika, the dry sherry or the white wine, whichever you’re using, the tomato paste, the roughly chopped parsley and the drained clams. Cover with a lid and cook for about 2-3 minutes until all the clams have completely opened. Discard any that don’t. Tip into serving bowls and serve with the crusty white bread.
This recipe can be halved or multiplied depending on how many you’re feeding.