How to make
Pour the clams with water and salt (50-60 g per liter). Leave them for 3-4 hours, by changing the water every hour. That way, they'll let go of all the sand they've collected and we won't crunch on any while eating. Don't be alarmed by the amount of sand they will release, this is a sign that the quality of the clams is good.
Heat the wine with the bay leaf and put them to cook for 2-3 minutes in it under a lid. They will open up and release liquid. Take them out and put them aside and we will use the wine with the sauce separated from the clams later.
Cut the onion and garlic very finely and fry them, until they aquire a golden color in olive oil along with the chili pepper. For those of you who aren't fans of spicy food, you can skip this step.
Add the red pepper (cut into small pieces) and reduce the heat to a minimum, then add the paprika and after a few seconds, the flour. Cook for a short time, so that the smell of rawness disappears, but we must not overdo it, so that it does not become bitter later.
Pour the liquid, which you set aside earlier and mix, until a smooth mixture is obtained.
Increase the heat to moderate and pour a little water to dilute (about 120 ml) and the tomato sauce. Leave it to cook for 10 minutes and season with salt and black pepper, by being careful not to add too much salt, since the sauce released by the clams is salty.
Add the clams and cook for another two minutes, by stirring carefully, then turn off the heat and leave the dish for another two minutes to absorb all of the flavors.
Serve it immediately after that, by sprinkling with fresh or dried parsley.
In the Spanish region of Galicia, this dish or wonderful appetizer is a mandatory part of the Christmas menu. I offer it as an idea for something different, which we could diversify the festive table with.
Enjoy your meal!
