White Wine Paprika Clams in Garlic Sauce

Ingredients

• 1 lb littleneck or Manila clams, scrubbed
• 1 tbsp coarse salt (for the soak)
• 1 quart cold water (for the soak)
• 1 bay leaf
• 2 tbsp olive oil
• 1 small shallot, finely minced (or 2 scallions)
• 1 garlic clove, finely minced
• 1 level tbsp all-purpose flour
• 1 tsp sweet paprika
• 1 small dried red chile, chopped, or 1/4 tsp red pepper flakes (optional)
• 1/3 cup plus 1 tbsp dry white wine
• 2 sprigs fresh parsley, chopped
• Crusty bread and lemon wedges, for serving

Instructions

1. Stir 1 tbsp coarse salt into 1 quart of cold water. Add the clams and soak 2 hours so they release sand.
2. Lift the clams out of the water and rinse them. Throw away any that are open and do not close when tapped.
3. Put the clams in a wide pot with the bay leaf and 1/4 cup of water. Cover and cook over medium heat 3 to 4 minutes, until most shells open.
4. Take the pot off the heat. Move the opened clams to a plate and discard any that stay shut.
5. Strain the cooking liquid through a fine sieve into a cup and keep it. Rinse and dry the pot.
6. Heat the olive oil in the pot over medium heat. Add the shallot and garlic and cook about 5 minutes, until soft and lightly golden.
7. Turn the heat to low. Stir in the flour, paprika and chile for about 2 minutes. The flour should smell nutty, not raw.
8. Add the wine, raise the heat to medium-high, and cook 2 to 3 minutes, until it smells less sharp and reduces.
9. Pour in half of the saved clam liquid. When it boils, lower the heat and simmer 2 minutes, whisking, until slightly thick. Add more liquid if it gets too thick.
10. Taste the sauce. It rarely needs salt.
11. Return the clams to the pot with the parsley. Turn them gently to coat.
12. Cover and cook on low for 3 to 4 minutes, until the clams are hot. Serve in shallow bowls with bread and lemon.