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What You Need:
(To Serve: 2 as a main course, 4 as a appetizers)
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3 tablespoons olive oil
½ cup finely chopped onions
1 teaspoon finely chopped garlic
2 tablespoons coarsely crumbled white bread, trimmed of crusts
½ cup peeled, seeded and finely chopped tomatoes (see Huevos a la Flamenca)
1 hard-cooked egg, the yolk sieved and the white finely chopped
2 dozen small hard-shell clams, washed and thoroughly scrubbed
1 cup dry white wine
Salt
Freshly ground black pepper
2 tablespoons finely chopped parsley
1 lemon, cut into 6 or 8 wedges
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Translate this recipe:
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| How To Cook: |
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1. To make the sofrito heat the oil in a heavy 8- to 10-inch skillet, until a light haze forms above it. Add the onions and garlic. Stirring frequently, cook for 5 minutes or until the onions are soft and transparent but not brown.
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2. Stir in the bread, tomatoes and sieved egg yolk. Cook for about 5 minutes, mashing and stirring with a spoon until most of the liquid in the pan evaporates and the mixture becomes a thick, smooth puree. Set aside.
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3. Place the clams hinged side down in a heavy 10- to 12-inch skillet, pour in the wine and bring to a boil over high heat. Cover tightly; reduce the heat to low, and steam for 8 to 10 minutes or until the clams open.
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4. With tongs or a slotted spoon, remove the clams from the skillet and place them on a deep heated platter. Discard any clams that remain closed.
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5. Strain the liquid in the skillet through a sieve directly into the sofrito. Bring to a boil, stirring; taste and season with salt and pepper.
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6. Pour the sauce over the clams, sprinkle the top with the egg white and parsley and garnish the platter with the lemon wedges. Serve at once.
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