Hake with Parsley and Clams

This recipe is an example of the pure simplicity of the traditional Basque kitchen. The hake must be wonderfully fresh for such a basic combination to really shine. Purists would have you omit the flour, allowing the sauce to thicken naturally with the oil and gelatine from the fish and some careful pan shaking in the manner of another classic Basque sauce the pil-pil. This is a tricky business and probably best left to the professionals, I go along with the housewives on this one an