Ingredients:
3 onions, sliced
2kg fresh clams, thoroughly scrubbed to wash
3 tomatoes, blanched, peeled, de-seeded and chopped
1 tbsp margarine (or butter)
1 bayleaf
150ml lager-style beer
250ml milk
3 garlic cloves
1/2 tsp paprika
1 bunch of parsley
salt and freshly-ground black pepper, to taste
oil for frying
Method:
Heat a little oil in a pot, add the onions and fry gently for 5 minutes, or until soft. Add the tomatoes, margarine, milk, bayleaf, garlic, paprika and beer and season to taste.
Bring to a boil, reduce to a simmer then add the clams. Cover the pot with a tight-fitting lid and cook, shaking the pan occasionally, for about 5 minutes or until the clams open.
Turn into a serving dish, garnish with the chopped parsley and serve.
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