Clams in Red Buzara

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

A simple specialty where the whole family can participate – at least in the cleaning process of the clams.

First, sort the clams, clean them, and rinse them. Discard any damaged or open clams that do not close when touched. Thoroughly clean the remaining clams under running water (remove the so-called beard), scrub them, and soak them in cold water for 20 minutes to remove any sand.
Peel the onion and garlic, then finely chop them separately. Rinse the parsley under running water, shake it dry, and roughly chop it. Wash the tomato, clean it (remove the seeds), and cut it into pieces.
Heat olive oil in a pot and sauté the chopped onion until translucent. Add half of the garlic, fry for a minute or two while stirring, then add the clams. Pour in the wine, mix, and cover with a lid. Simmer until the clams open, shaking the pot occasionally.
Once the clams have opened, add the tomato and simmer everything together a bit longer. Towards the end, add the remaining garlic and parsley for aroma.
Remove the lid. Discard any clams that did not open, and transfer the opened ones to a bowl or large plate. Add breadcrumbs to the sauce in the pot, mix well, and season if needed. Cook the sauce for another 1 to 2 minutes, then pour it over the clams. Serve the dish with fresh bread.