Servings: 2 servings
Ingredients
- 1 lb countneck clams littlenecks, purged
- 2 cloves garlic minced
- 1 shallot medium sized, finely diced
- 1/2 spicy small red pepper finely minced
- 1/2 japaleno pepper finely minced
- 1/4 cup Spanish white wine
- 2 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 1 tsp sweet paprika make sure it's fresh, old paprika becomes bitter
- Salt and freshly ground black pepper to taste
- 1 tbsp breadcrumbs optional, for thickening
Instructions
- Start by purging the clams in cold salted water for 30-60 minutes to remove any sand.
- Heat the olive oil and butter in a saute pan over medium heat.
- Sauté the garlic, onion, and hot pepper until softened and translucent (about 5 minutes).
- Add the paprika and stir quickly to prevent burning.
- Pour in the white wine and let it reduce for 2-3 minutes.
- Strain the purged clams and add to pan and cover.
- Steam for 4-5 minutes until all clams have opened.
- Stir to combine ingredients and pour into bowls. Sprinkle with fresh parsley. Serve with glasses of the rest of that Spanish white wine and fresh crusty bread!
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