This recipe is not reserved for Clams. It can also be used for Mussels and Cockles

  Preparation time is 20 minutes
Cooking time is 20 minutes

  Ingredients for 4 people

1.5 kg of Palourdes (Clams)
10cl of Olive oil
2 Cloves of garlic
1 Onion
! Tablespoon of flour
1 glass of white wine
Parsley
Salt
White pepper

  Before starting you must soak the Palourdes (clams) in fresh salted water for 2 hours to clear any sand.

Meanwhile, in a saucepan, over a low setting, heat the oil and add the Garlic, finely chopped. Then add the onion, also finely chopped, stirring continuously until golden.

Incorporate the flour, and stir for a few moments before adding the white wine. Raise the temperature and just as the mix is beginning to bubble add the Palourdes (clams).

Put the saucepan lid on and reduce the heat.

When the clams start to open, stir them with a wooden spoon and recover until all the clams are open.

Taste and add salt and pepper if required.

Sprinkle generously with chopped parsley and serve immediately.