Clams in garlic and wine
Serves 8 as an appetizer.These clams, writes Penelope Casas in ''Delicioso!" are standard tapas fare along Spain's coast. ''The sauce is exceptional for bread dunking," she writes. The 1 1/2-inch aquacultured mahogany littleneck clams from Great Eastern Mussel Farms work especially well in this dish.
| 3 | tablespoons olive oil |
| 1 | small onion, finely chopped |
| 3 | cloves garlic, finely chopped |
| 4 | pounds littleneck clams, rinsed |
| 1/2 | cup white wine |
| 1 | bay leaf |
| 3 | tablespoons chopped fresh parsley |
| 1 | 1-inch piece dried red chili pepper, seeded and crumbled |
| Generous squeeze of lemon juice | |
| Several strands of saffron |
2. Add the clams and turn up the heat. Cook them, shaking the pan constantly, for 1 minute.
3. Add the wine and let it bubble for 1 minute. Lower the heat and add the bay leaf, half the parsley, chili pepper, lemon juice, and saffron. Cover with the lid.
4. Cook the clams, shaking the pan often, for 5 minutes or until they have all opened. Discard any clams that do not open.
5. Divide the clams among 8 deep bowls, spoon on cooking juices, sprinkle with parsley, and serve with ''grilled" toasts (right).
Adapted from ''Delicioso!" 