1/2 C. cornmeal

1 T. kosher salt

1/4 C. olive oil

1 small onion, minced

1/2 C. dry white wine

1 T. fresh lemon juice

1 small dried red chile

2 bay leaves

1/4 tsp. hot paprika

Freshly ground black pepper

 

4 garlic cloves, minced

1/4 C. plus 2 T. minced fresh parsley

A few saffron threads

1/2 C. fish stock or 1/4 C. bottled clam juice diluted with 1/4 C. of water

 

FOR THE CLAMS: In a bowl, cover the clams and cornmeal with water; add the salt. Soak for 45 minutes; drain and rinse. Heat the oil in a nonreactive skillet. Add the onion and cook over moderate heat until translucent. Add the clams, wine, lemon juice, chile, bay leaves, paprika and pepper. Cover and cook over high heat, stirring; remove the clams as they open.  FOR THE SAUCE:  In a blender or mini-processor, puree the garlic with 5 T. of the parsley and the saffron. Add the fish stock and the garlic mixture to the skillet and cook until the sauce is slightly thickened, about 1 minute. Divide the clams among 4 soup plates, spoon the garlic sauce on top and garnish with the remaining 1 T. parsley.

 

 

Yield:

Calories:

Fat:

Fiber: