Preparation

in a bowl, wash the clams, preferably medium, in cold water so that they release any impurities they may contain. then cover with sea water, or optionally with fresh water with plenty of salt and leave for about 4 to 5 hours. cut the bacon and ham into small strips and the chorizo ​​slices. fry in a low heat skillet. remove the clams from the water, cook them in a pan, covered with water for about 10 minutes. drain the liquid in which it was cooked, passing through a fine strainer. take the kernels out of the clams. place in a pan, add the broth and add the wine. bring to a boil and let it boil a little.
sift the flour. remove the pan and, outside the heat, add the flour to avoid lumps. return to the heat and cook. stir from time to time, add the meats and serve hot.

Ingredients

  • 1 kg of clams
  • 100 gr. smoked bacon
  • 1/2 chorizo
  • 100 gr. ham
  • 200 gr. corn flour
  • 0.5 dl of white wine
  • salt and pepper q.s.