900-1000 g small clams-I prefer almejas (make sure they are all closed)

½ cup (about 120 ml) of dry white wine

2 cloves of garlic, minced

1 tablespoon of bread crumbs or flour

1 fresh green pepper, cut into thin halfrings or stripes

1 small onion, diced

Fresh chopped parsley

½ lemon

Bay leaf

In a large heavy pot, add extra virgin olive oil, chopped onion, garlic, pepper. Cook over medium high until the onions and peppers are translucent. Add the breadcrumbs or flour and sauté. Add dry white wine and allow it to reduce.

Place the clams into. Add ½ cup of water, the bay leaf and put over a medium high heat. Cover the pot. Cook just until the clams open: it’s is a technique so that no clam overcooks.

Taste for salt and pepper. Sprinkle with fresh parsley, squeeze lemon and enjoy!