Almejas - Clams in white wine, garlic and tomato (Spanish Style)

Almejas - Clams in white wine, garlic and tomato

Ingredients:
VERY Large handfull of baby clams (Pi-Pi's)
1 Onion, finely chopped
3/4 cloves of Garlic - chopped
3/4 cup of Dry White Wine
2 Tomatoes
3 Tablespoons of Parsley
Water
Olive Oil
Bread – for mopping!

Method:
Place clams in a bowl with cold clean water and salt and leave to soak for 1 to 2 hours to remove any grit.

Blanch tomatoes in hot water then plunge into cold. Remove skin and seeds and chop finely (alternatively, could use tin plum peeled tomatoes chopped).

Fry onion gently in olive oil until soft. Add the garlic and tomatoes and simmer until tomatoes are reduced. Add parsley and a little water to stop sticking. Add the washed clams to the pan and shake (to avoid loosening the clams) the pan to move around. If more liquid is needed, add some of the wine, a bit at a time. Shake until all clams have opened. Any that have not opened, disregard.