When the cast of Spain on the road Again ate at Casa Pintos after meeting the mariscadoras in Cambados, Gwyneth was inspired by the chef‘s use of laurel, bay leaves, in the steamed clams. When they got to the Vintona Winery, she volunteered to make everyone her special clams, with enough garlic to clear your sinuses. The healthy slug of Albariño is key.

Serves 4

* 2 pounds berberechos or other clams, scrubbed
* 1 head garlic, cut in half across the bulb
* 2 or 3 fresh bay leaves
* 1/2 bottle Albariño (or other good Spanish dry white wine)
* 2 tablespoons extra-virgin olive oil

Put everything in a deep skillet, cover tightly, and steam over medium-high heat until the clams open (yes, it's really that easy).

Posted Thursday, September 10, 2009