Ingredients:
- 800 g of large clams
Production:
Place the clams in a bowl with salt and cover them generously with cold water for 1 hour.
Heat the oil in a skillet and add the minced garlic. When golden, add the clams and flour, and stir well. Next, flambé with Cardenal Mendoza brandy, add the white wine and parsley, and cover everything with the fish stock.
Bring to a boil; when the clams open, stir for about 2 or 3 minutes and serve.
