Clam Fillet with smoked paprika

Method

1. Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the clam and let it tahini, undisturbed, so it takes on real color before you stir.
4. Fold in the olive oil and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with a squeeze of lemon right before serving.
6. Serve warm, ideally with something to soak up the sauce.