Almejas a la Marinera (Clams in White Wine Sauce)

• 800 g Clams, fresh, shells closed
• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tbsp Olive oil
• 2 tsp Plain flour
• 200 ml White wine, dry
• ½ tsp Fine sea salt
• 10 g Fresh parsley

1. Rinse the clams well in cold water, scrubbing the shells, and discard any that are cracked or stay open when tapped. Finely chop the onion, thinly slice the garlic, and roughly chop the parsley.
2. Warm the olive oil in a large pot over a medium heat. Add the onion with a pinch of the salt and cook for 5 to 6 minutes until soft but not coloured, then stir in the garlic for 30 seconds until fragrant.
3. Sprinkle over the plain flour and cook, stirring, for 1 minute. Pour in the white wine and whisk or stir well to remove any lumps, then bring to a gentle simmer.
4. Tip in the clams, cover with a lid, and steam for 4 to 6 minutes, shaking the pot once or twice, until the clams have just opened. Discard any clams that do not open.
5. Stir most of the parsley into the sauce and taste, adding the remaining salt if needed. Spoon the sauce over the clams and finish with the remaining parsley, then serve straight away.

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