Botín-Style Clams
Casa Botín, located on the historic Cava Baja street in Madrid, holds the distinction of being the oldest restaurant in the world, according to the Guinness Book of World Records. This renowned eatery was built over an eighteenth-century inn and is a must-visit in Madrid. Among their delightful tapas, the clams are a personal favorite.
Ingredients
Serves 4
- 4 dozen small Manila clams
- 2 garlic cloves finely chopped
- 2 tablespoons of finely chopped fresh flat-leaf parsley
- ⅛ teaspoon of crumbled saffron threads
- 1 tablespoon of olive oil
- ½ medium onion finely chopped (approximately 1/4 cup)
- 1 bay leaf
- ½ chili pepper stemmed and seeded
- 1 teaspoon of ground bittersweet paprika preferably Spanish smoked paprika
- 2 tablespoons of tomato sauce
- ½ cup of dry white wine
- Kosher or sea salt
Instructions
- Start by rinsing the clams.
- Discard any with cracked shells or those that do not tightly close when touched.
- In a mortar or mini-processor, mash the garlic, parsley, and crumbled saffron.
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion, bay leaf, and chili pepper.
- Cook and stir until the onion becomes wilted and translucent, which should take about 5 minutes.
- Add the paprika and tomato sauce, and cook while stirring until they are fully incorporated, which should take approximately 2 minutes.
- Add the clams, wine, and a pinch of salt.
- Cook until the clams start to open.
- Stir in the mortar mixture and continue cooking for 3 to 5 more minutes.
- Discard any clams that remain unopened and remove the bay leaf.
Notes / Tips / Wine Advice:
Serve the dish hot. Enjoy!
