Clams simmered in a wine and garlic sauce is a popular tapa across Spain. Be sure to have fresh baked crusty bread on hand to sop up the delicious sauce.
this is text as a sample
Heat the olive oil in a skillet. Cook the onion, garlic and chili pepper on medium heat until onion is translucent.
Add the flour and stir until it is dissolved. Add the wine and stir.
Bring the heat to high, then add the clams and 2 tbsp of parsley. When clams open, move to bowls and cover with sauce.
Salt and pepper to taste and sprinkle with remaining parsley. Serve with good crusty bread to sop up the sauce.