1kg clams (well washed and sand)
2 medium onions
2 cloves of garlic, parsley abundant
1pizca sweet and spicy paprika
A few breadcrumbs
1 pinch of saffron
½ cup white wine
Place clams in a pan fire with a lid to open steam, no water. once opened, remove from heat, check that there is no reserve of sand and water are dropped.
Put oil soften the onion very finite, very low heat to soften, but without roasting. When you add the chopped garlic and parsley finely chopped (very abundant), add the bread crumbs, a teaspoon of paprika mocha and a hint of spice, saffron (an envelope) half a glass of wine and liquid of the clams, previously cast.
Let take a few minutes, add clams, stir a minute or two and serve (if the sauce is too liquid can be thickened with a pinch of cornstarch