Instrucciones

Leave clams to soak into cold water with salt for about 20 minutes, so that the sand that they may still contain can be removed. Clean the artichokes and remove the external leaves. Chop the top and peel the stalks. Chop them into quarters and remove the fuzz from the core. Dip them quickly into water with a bunch of parsley and half a lemon. When we have all artichokes cleaned, put some water in a Magefesa Stainless Steel Dutch Oven with some salt and the bunch of parsley. When it starts to boil, add the artichokes and keep some broth. While boiling, chop the onion and garlic into fine brunoise and poach them with some olive oil medium heat in a Sartén Magefesa. Add a couple tablespoons flour when the onion is transparent, fry it lightly without letting it get color and pour white wine all over.
Wait some seconds so that alcohol evaporates and moisten with the hot fish stock and a bit of the artichokes cooking broth; stir it gently so that lumps are not formed and cook it for 10 min. Dip the clams and artichokes into the sauce; let them cook until clams open. Adjust salt, pepper and the thickness of the sauce if necessary by adding a bit more stock. Sprinkle chopped fresh parsley and serve on a hot clay pot.

We may find clams with sauce recipes which say that clams may be added after the flour and, later on, moisten with wine and broth. If we follow these steps we should take into account that the clams will open before getting rid of the raw flour taste so that clams will have to be cooked some more time and they will be then overcooked.

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