Clams with prawn sauce

Clams with prawn sauce


- Clams (800 g)

- Vichy water (1 litre)

- Virgin olive oil (50 ml)

- Garlic (2 cloves)

- Brandy (40 ml)

- Prawn sauce


Submerge the clams in the sparkling water for 10 minutes, which will remove any sand left on them, then clean with water and dry well. Heat the oil and add the minced garlic, once browned add the clams, and when these begin to open add the brandy, cook for a few seconds and add the prawn sauce, cook for 1 minute longer and then serve on the plate with the sauce.


Method - Prawn Sauce


- Small alistado prawns (200 g)

- Olive oil (40 ml)

- Onion (100 g)

- Carrot (70 g)

- Garlic (2 cloves)

- Brandy (20 ml)

- Tomate frito, fried tomato sauce (35 g)

- Sweet paprika (5 g)

- Flour (12 g)

- Bay leaf (1 leaf)

- Fresh dill (1 sprig)

- Salt

Sauté the prawns in the oil, remove when golden brown, add the finely chopped onion, brown it and add the halved garlic and diced onion, sauté everything, add the brandy, reduce, add the paprika and flour, leave for a few seconds, add the tomate frito, evaporate the liquid, add the bay leaf and dill, add half a litre of water, cook gently for about 10 minutes, strain, bring to the heat again, then reduce until you get your desired flavour and texture.