Steps

1. Purge the clams of sand. Soak them in saltwater (similar to seawater) so that they are slightly submerged, cover with newspaper, and place in a cool, dark place.
   🕒 00:34
2. Cut 2 chicken thighs into 4cm chunks.
   🕒 01:02
3. Season the chicken. Sprinkle [A] salt, [A] coarse black pepper, and [A] paprika powder all over the chicken. Use gloves to mix thoroughly. Paprika powder adds aroma and color.
   🕒 01:17
4. Finely chop 1 onion. Remove the core and cut into uniformly sized pieces.
   🕒 02:01
5. Peel and devein 2 cloves of garlic.
   🕒 02:27
6. Flatten the garlic by crushing it. Crushing the garlic releases its mellow aroma.
   🕒 02:36
7. Heat olive oil in a frying pan over low heat and sauté the crushed garlic until it turns yellow. Once the garlic aroma has infused into the olive oil, remove the garlic.
   🕒 02:46
8. In the same pan with the garlic-infused oil, sear the seasoned chicken pieces, starting with the skin side down. The fat from the skin adds great flavor, so searing it first is key.
   🕒 03:10
9. Add a bay leaf to the frying pan while the chicken is searing.
   🕒 03:54
10. Add the finely chopped onion and stir to coat thoroughly with the oil infused with garlic and bay leaf aroma. Sauté until the onion is coated with oil.
    🕒 04:07
11. Add all the purged and washed clams.
    🕒 04:38
12. Increase heat to high, add 1/4 cup white wine, and immediately cover with a lid to steam. Steaming the clams over high heat ensures they remain plump and do not shrink.
    🕒 04:47
13. Once the clams have opened, add 1/2 tbsp lemon juice.
    🕒 05:22
14. Add black olives and mix.
    🕒 05:27
15. Plate the dish and sprinkle with cilantro.
    🕒 05:34