Clam Cazuela

1. 1

   Peel and chop the garlic and the parsley.

2. 2

   In a frying pan, discern it with olive oil and part of the parsley.

3. 3

   Within one minute, add a pinch of flour, fry over low heat for a while and then add the wine.

4. 4

   Let the alcohol evaporate and add the fish broth immediately, and stir constantly to avoid clusters.

5. 5

   Add the clams and cover so they can open up.

6. 6

   Serve sprinkled with the remaining parsley.

No additional tips available.