How to make
Cover the clams with cold water so that it covers them well, add 1 tbsp. of salt and stir.
They should stay like this for at least 3 hours and 2-3 times during this time the salt water is replaced with new one. This way the seafood will throw away the sand they contain.
This step is only needed if your clams are alive. If you use frozen ones, they should be pre-treated and no longer have sand. In this case, they are cooked by putting them on the stove directly without defrosting them.
For our Fantasy clams, which are named by me because of their fantastic taste, we will first stew them, so that they can open up.
To do this, put a glass of water with bay leaf, black peppercorns and a little salt on the stove over high heat and add the clams.
Shake occasionally for 2 minutes until all of them open and remove them from heat. Take them out with a slotted spoon and strain the broth. If there are unopened ones or those with a broken, injured shell, throw them away, they are not fit for consumption.
Heat the olive oil in a frying pan and fry the chopped garlic in medium-sized pieces or slices, add the flour and stir for a minute or two.
Once it smells nice, pour the wine and some of the reserved broth and continue to stir for another minute or two.
Add the dry spices and parsley and finally the clams. Leave them on the hob, when you switch it off, for about 2 minutes, so that they can absorb from the sauce and remove them from the hob.
Cover them with a lid for another two minutes and serve them.
Enjoy your meal!
