Clams marinere

Ingredients:

• 800 gr. clams 
• 2 garlic cloves
• 5 gr. flour
• 1 dl. olive oil
• 1/ dl. brandy Cardenal Mendoza
• 1/2 dl. white wine
• 1 1/2 dl. fish soup
• parsley
• Salt

Elaboration:

In a bowl with salt, put the clams and cover them with cold water for 1 hour.

In a pan, add the oil and chopped garlic. When they are browned, toss the clams and flour, and stir well. Next, flambé with brandy Cardenal Mendoza, add the white wine, the parsley and cover everything with the fish broth.

Let boil, when the clams open, stir everything for 2 or 3 minutes and serve.