1 lb. clams
2 T. White Wine Vinegar
Splash of white wine
Paprika
Small pat of Butter
Lemon Zest
Salt and Pepper, to taste

The same as you would with mussels discard any clams that are open when you buy them. Heat a pan and add the wine, vinegar, and lemon zest. Tip in the clams and allow to cook for 4-5 mins, or until opened. Turn off the heat and sprinkle on 2 tsp of the paprika and season to taste. Stir the clams around so all are coated equally. Remove them using a slatted spoon and put into bowls. Stir the butter into the remaining liquid and pour over the clams.