Let the clams soak for at least 2 hours, in a saucepan with plenty of water and a spoon of coarse salt so that clams release any sand they may have. It is convenient to change the water every half hour.
Then, we open the clams, steaming them on a casserole with a glass of water, a teaspoon of coarse salt and a bay leaf. As they open, we remove the clams and reserve them. If you don’t have a steaming utensil, you can use a saucepan with a lid and a large strainer that can hold the clams.
In a frying pan we are making the sofrito, poaching the half onion, the chilli and the garlic clove, very finely chopped, over low heat in extra virgin olive oil, until they practically fall apart. Add the paprika and flour and stir quickly making a paste or roux.
Next, we add the sherry wine and stir until its alcohol evaporates. Next we add the fried tomato and the water from having opened the clams that we will have previously cast. We taste and rectify the salt.
We let it reduce for about 5 minutes and put the clams that we had opened and reserved in the pan. We leave another 3 or 4 minutes until the sauce reaches the point of thickness that we like and we put out the fire. If you like spicy, also try this other recipe for clams in hot sauce that you are going to love.