Wash the clams in running water. Discard any shells
that are opened or cracked. In a deep frying pan heat the oil and
sauté the onion and garlic until onion is softened. Stir in
the flour, then add the clams. On a high heat, add the wine, water,
chili, and bay leaf. Cover the pan and shake the pan until the clam
shells open. This takes 3-4 minutes. Remove from heat when most of
the shells have opened. Pour into a serving dish and top with chopped
parsley. Serve with chunks of bread.
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