Ingredients for 4 people: 1½kg of live clams 1kg of potatoes 1kg of peas 200g of ham in pieces 3 eggs 1 medium-sized onion 6 tomatoes 10 cloves of garlic 1/2 cup of flour 3l of water 2dl of oil 1 sprig of parsley some saffron strands 1 pinch of black pepper 1 handful of salt
Put the water on to boil with the salt, the pepper, a coffee cup full of oil, 5 cloves of garlic, the parsley and the cut up tomatoes. Boil the eggs separately for about 8 minutes, cut them in half, put them into the flour and then lightly fry them. In the same oil, lightly fry a couple of spoonfuls of flour and add it to the mixture in the casserole dish. When it begins to boil, also put in a mixture with 5 cloves of garlic crushed with the saffron and a little oil. Allow everything to simmer until it has reduced by half, sieve it and add the onion, cut up very fine, the ham and the potatoes. Cover and put it back on to simmer. Then add the shelled peas and, when the potatoes are cooked, add the clams.