Preparation

• Leave the clams in cold salted water for about 2-3 hours to eliminate any possible sand. Make sure to change the water a couple of times to ensure all the sand is removed.
• Finely chop the onion and sauté it in a saucepan with olive oil over very low heat for about 10 minutes, until it becomes tender and translucent.
• Once the onion is translucent, increase the heat to medium-high and add the clams. Sauté them for about 3-4 minutes until they start to open.
• Once the clams are open, remove them from the pan and discard the shells, reserving only the meat.
• Reintroduce the clam meat to the pan to continue cooking.
• Add the white wine and chopped parsley to the pan with the clams. Cook over medium heat for about 2 minutes to allow the alcohol to evaporate.
• Season with salt and let it cook over medium heat for another 2 minutes so that the flavors blend well.
• Add the water to the pan and let it simmer over very low heat for about 2 hours, stirring occasionally, until a concentrated broth is formed.
• After 2 hours, when the liquid has reduced significantly, strain the broth and use it to accompany fish, serving it with roasted elements.
• Roast the tomatoes and garlic in the oven at 200°C for about 20-25 minutes, until they are very tender and the skin is slightly charred.
• Open the dried peppers, remove the seeds, and soak them in cold water for at least 30 minutes to rehydrate.
• Once soaked, pass the peppers through hot olive oil for a few seconds to enhance their flavor, but do this off the heat to avoid burning them.
• Crush the toasted almonds, roasted garlic, and peppers in a mortar until you obtain a thick and homogeneous paste.
• Mash the roasted tomatoes into a puree and thin it with a bit of vinegar to balance the flavors.
• Mix the tomato puree with the mortar paste and stir until you achieve a well-integrated mixture.
• Pass the resulting mixture through a chinois strainer to obtain a smooth, lump-free sauce.