Clams With Tomatoes, Pancetta, Paprika And Sherry

• 2 1/4 lb small clams
• 1 tbsp extra-virgin olive oil
• 2 oz pancetta, cubed
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• 3/4 cup canned crushed tomatoes
• 1 tbsp fino (dry) sherry
• 1 tbsp chopped fresh parsley leaves

1. Rinse clams then soak in cold water for 5 mins, agitating them from time to time. Repeat process until water runs clear.
2. Heat olive oil in a large saucepan over medium heat. Cook pancetta for 2-3 mins, until crisp and golden. Add garlic, paprika, canned tomatoes and 1/2 cup water. Bring to a gentle boil then reduce heat and cook for 5 mins.
3. Add sherry and clams. Cover and cook for 3-4 mins, stirring once or twice, until clams have opened. Discard any unopened clams.
4. Serve in the pot, sprinkled with parsley.

clams, extravirgin olive oil, pancetta, clove garlic, paprika, tomatoes, fino, parsley

Taken from recipes-plus.com/api/v2.0/recipes/32548 (may not work)