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Clams with tomato casserole

Did you know... the clams have a high content in iron and prevents anemia.


500gr white clams or brawn clam
6 Tomatos
1 Tiny onion
2 Clove of garlic
3 Tablespoon of olive oil
1 Tablespoon of chopped parsley
1 Tablespoon of vinegar
1/2 Tablespoon of flur
1/2 L of water


1 Peel and chop the onion and garlic; peel, remove seeds
   and chop the tomatoes.

2 We simmer in a saucepan with a pint of water and a pinch
   of salt. When the clams open turn off the heat and
   reserve heat.

3 Heat the oil over low heat in a clay pot until it starts to smoke. Then add the onion and the garlic cloves, and we braise.

4 Then add the cloves, we sauté until onion is transparent left without take color and season and cook for 3 minutes.

5 Add the flour and sauté again, add the oregano, dill and tomatoes, chilli incorporate and mix well. Cook until broth is

6 Finally add the clams with the strained broth and we give a boil, add salt, sprinkle the parsley on top and serve in the same

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