Elaboration

• Clean the clams, soak them in a bowl with plenty of water and a couple of tablespoons of fat salt between 2 and 3 hours, changing the water every thirty minutes
• Place a glass of mineral water, a bay leaf, a tablespoon of fat salt and clams in the 3 Qt Saladmaster titanium sauce pan
• Cover and put on medium heat
• When you click intensely lower to low temperature and cook 3/4 minutes
• Open and check that all clams are open
• Remove open clams and set aside
• Repeat cooking with those that are closed for 2 more minutes, those that are closed after this cooking discard them, the open put them in the fountain with the rest and reserve
• Reserve and strain to clean from impurities the water we have used to open the clams
• Heat the 10 in Saladmaster titanium skillet at medium temperature and add extra virgin olive oil
• Add the onion, garlic and chili well chopped and do not stop stirring until the oil is hot, at that time lower at low temperature and poach over low heat until everything is cooked to get rid
• Add sweet paprika and flour while stirring until a homogeneous paste
• Then rise to medium temperature and add sherry wine
• Cook stirring 2/3 minutes to evaporate alcohol
• Add the fried tomato and the cooking water of the clams that we have previously strained
• Keep at medium low heat for 4/5 minutes to reduce sauce
• Add the open clams and stir
• Cook 3 or 4 more minutes until the sauce has the consistency to taste
• Serve in a clay pot
• Sprinkle with fresh parsley before serving

Options:

• You can cook the same recipe with Chirlas, Coquinas, Mussels, Cockles and even knives
• If you like more spicy, add a whole chilli