Clams with white wine, Almejas con vino blanco

This is very similar as to cooking mussels; in fact, it is the same. The same as cooking musses make sure that the clams are all clean and you get rid of any that do not open.

The rest is simplicity its self.

1 kilo of clams
2 large tomatoes skinned and deseeded
1 small onion, finely chopped
1 or 2 cloves garlic, finely chopped
About half a glass of white wine
Grated fresh nutmeg
Olive oil
Flat leaf parsley
Salt and ground black pepper to taste.

Make sure all the clams are clean; if you like, you can keep them in clean cold water before you sue them to get rid of any grit.

Balch skin and deseed your tomatoes then dice the onions and the garlic. Now get a saucepan with a tight fitting lid and get that on the heat. Add the oil and the onion and start to cook them with the garlic until they goes soft. Then add the tomatoes and coo them down. Now add the nutmeg salt and pepper and half a glass of white wine tip the clams in and cover with the lid.

After about 5 to 10 minutes take the lid of and stir every thing around, all the clams should have steamed in the pan and all you have to do is throw in the parsley, toss every thing together, and serve in a big bowl.