RECIPE: MARINATED CLAMS

                                             BEFORE COOKING :
This recipe is super easy to prepare but it is important to choose the main ingredient : the clams.

  1.  It is essential to remove fine sand usually bring clams to not be upset and not spoiling us the recipe . It should take them about three hours before cooking in a pan or large plastic container . We add water, a handful of coarse salt and change three or four times the water. Clams and drink quite often drop sand, do not panic because you is a sign that the clam is good quality , directly brought sand Ria de Pontevedra .
  2. Try buying live clams and cook them the same day you 're going to have lunch or Christmas dinner. So you take advantage of the good quality of the clam and lunch will be ready.
  3. To output yummy steamed open them I advise to avoid greater evils . Some of them are not usually open and we have to pull , also those that are broken . To make steamed clams wash well in cold water and remove all impurities. We half glass of warm water in the pan . When the water starts to boil we added a bay leaf and then the clams. We leave you covered baking about 3 Minutillo and as all the open are retired with a slotted spoon . Let cool and reserve in a bowl. The cooking water are not going to shoot, and we sneaked into a glass.

                                              PREPARATION:

  1. Peel the onions and garlic. We removed the center of the garlic to avoid repeating or pique . Finely chop the onions, garlic cloves and slice of chilli (if you like us you know raucous , obviad this ingredient ) must be very tiny pieces so that at the end of any of the stew is not appreciated two ingredients .
  2. Put the pan that we used to make steamed with olive oil and add the onion and garlic. When you are all well poached and characteristic tan add the paprika and stir gently for 1 minute, it will not burn or we ruin the sauce.
  3. Sprinkle the flour into the pan and stir gently to mix well . The effect of the flour with the onion and all the oil is called Roux, help us to bind and thicken the sauce . We let it cook taking some color without burning. Perfect, we have the basis of marinara sauce .
  4. Add the glass of white wine , in this case I chose a Ribeiro a Beade Primacy of Bodegas A Portela I bought at the Feira do Ribeiro in Ourense. Always Employ a good wine, the same as you go there to drink at lunch , the recipe will thank you . Stir the sauce thickens and allowing the alcohol to evaporate . We introduce what is left of the water to make the steamed clams and homemade tomato sauce . We let thicken for about 10 minutes over medium heat , stirring constantly .
  5. Salt and pepper if needed but usually is not necessary to add salt, leaving the clam juice is enough
  6. Next add the clams we had already selected and open the steam. We bind the sauce and clams a couple of minutes, stirring carefully, waited a couple of minutes off the fire until the clams are well soaked in the sauce.
 7. Serve immediately in a clay pot or a large platter sprinkled with chopped parsley. Be prepared loaf of bread that you like because I assure you that smacks of this sauce is spectacular.

                                                       TIPS :

    If you like having a spicier dotted add a pinch of red pepper chilli plus average .
    Although monks and dip bread often enough sauce left over , if the congeláis can use to fish soups or stews .
    If you can not cook the clams on the same day to heat and thicken the sauce did not do it over a double boiler or over very low heat until hot catch .
    We can also thicken the sauce without flour with a few slices of fried bread , not adding them to the mixture while the wine and broth. The sauce will be a little less rich but also linked