Serves 8 as an appetizer.These clams, writes Penelope Casas in ''Delicioso!" are standard tapas fare along Spain's coast. ''The sauce is exceptional for bread dunking," she writes. The 1 1/2-inch aquacultured mahogany littleneck clams from Great Eastern Mussel Farms work especially well in this dish.
|3||tablespoons olive oil|
|1||small onion, finely chopped|
|3||cloves garlic, finely chopped|
|4||pounds littleneck clams, rinsed|
|1/2||cup white wine|
|3||tablespoons chopped fresh parsley|
|1||1-inch piece dried red chili pepper, seeded and crumbled|
|Generous squeeze of lemon juice|
|Several strands of saffron|
2. Add the clams and turn up the heat. Cook them, shaking the pan constantly, for 1 minute.
3. Add the wine and let it bubble for 1 minute. Lower the heat and add the bay leaf, half the parsley, chili pepper, lemon juice, and saffron. Cover with the lid.
4. Cook the clams, shaking the pan often, for 5 minutes or until they have all opened. Discard any clams that do not open.
5. Divide the clams among 8 deep bowls, spoon on cooking juices, sprinkle with parsley, and serve with ''grilled" toasts (right).
Adapted from ''Delicioso!"