For Clams:
3 dozen littleneck clams, scrubbed
½ cup cornmeal
1 tbsp kosher salt
¼ cup olive oil
1 small onion, minced
½ cup dry white wine
1 tbsp fresh lemon juice
1 small dried red chili
2 bay leaves
¼ teaspoon hot paprika
freshly ground black pepper
For Sauce:
4 garlic cloves, minced
¼ cup plus 2 tbsp minced fresh parsley
A few saffron threads
½ cup fish stock or ¼ cup bottled clam juice diluted with ¼
cup of water
Preparation & Cooking Instructions
For clams: In a bowl, cover the clams and cornmeal with water; add
the salt. Soak for 45 minutes; drain and rinse. Heat the oil in a nonreactive
skillet. Add the onion and cook over moderate heat until translucent. Add
the clams, wine, lemon juice, chili, bay leaves, paprika and pepper. Cover
and cook over high heat, stirring; remove the clams as they open.
For sauce: In a blender or mini-processor, puree the garlic with
5 tbsp of the parsley and the saffron. Add the fish stock and the garlic mixture
to the skillet and cook until the sauce is slightly thickened, about 1 minute.
Divide the clams among 4 soup plates, spoon the garlic sauce on top and
garnish with the remaining 1 tablespoon parsley.
