• 2 kg
  • 2 onions
  • 4 garlic cloves
  • A bunch of parsley
  • 1 glass of white wine
  • 2 bay leaves
  • 1 teaspoon of black pepper
  • 1 teaspoon of paprika
  • 2 spoons of flour
  • ½ lemon
  • Olive oil 



To avoid sand inside the clams we will leave them the previous night in water with salt. Before using them we will wash them well and will remove those that are broken or dead.

Chop the onion and the garlic. Then we pour a stream of olive oil to cover the bottom of the cooking pot that we are going to use. When it is hot we will add the chopped onion and garlic and we will leave them at medium heat until they turn brown colour (see picture). If we see that the fire rushes a lot and it is toasting too much we will lower the fire a little so that they do not burn.

Once the onion and garlic are done we add the flour and then the wine and a little bit of water. We use the hand blender to mix all the ingredients.

Then we add the clams, the parsley, the bay leaves, the black pepper, the paprika and the juice of the ½ lemon. We stir everything, we cover the cooking pot and we leave at medium/high fire. As the clams are open they will release the water they had stored inside.  To mix the water that clams are realising and to be sure that the clams are homogenously opening we will move the cooking pot from time to time.  We will try if the sauce is to our taste of salt and pepper, if it is not we will correct at this moment. When all the clams are open we will put the cooking pot out of the fire and let it rest it for a few minutes before serving.

Another option in this recipe would be to open the clams previously. For that we would put them in a cooking pot with a bit of water and wine and a bay leaf. The recipe would be the same but the water released from the clams would be added along with the wine and the flour to the cooked garlic and onion. Once the sauce is made the clams are added already opened and the recipe continue the same.

And Enjoy it!