Almejas a la Marinera (Spanish Type Clams)

Introduction

A few of my finest childhood reminiscences are of the few instances we went clamming in Cape Cod, which was an adventurous expertise with hours of digging! However one of the best half was the clambake, full with the recent, candy clams we might caught–which tasted higher due to all of the work concerned.

Right here in Spain, there are great clams everywhere in the nation, and almejas a la marinera is a staple dish at my mother-in-law’s home, particularly across the holidays. Marinera in Spanish merely signifies that it pertains to the ocean, and in contrast to the US model of the Italian marinara sauce, salsa marinera does not usually use tomatoes. Nonetheless, it is a scrumptious Spanish sauce, and these clams are an easy dish to arrange!

Elements

Questioning what components you want to make almejas a la marinera? Fortuitously, this recipe takes primary components, and you could have already got them in your fridge or pantry. Let’s discuss the important thing components.

• Small Clams: Ensure to solely use closed clams; throw out any open ones. My particular cooking method ensures that no unhealthy clams will spoil the dish!
• White Wine: Select a dry white wine or dry Spanish sherry.
• Breadcrumbs: This thickens the sauce.

See recipe card for full info on components and portions.

Easy methods to Make Almejas a la Marinera

If you happen to’d prefer to see the complete components and directions, scroll to the underside of the submit for the printable recipe card.

1. Place the clams in a bowl of salted water within the fridge for just a few hours or as much as in a single day. This helps take away any sand contained in the clams. (picture 1)
2. Add ½ cup of water and a bay leaf to a pot and convey to a boil. Prepare dinner 6-8 clams at a time, cooking them simply till they open. Discard any clams that keep shut. Save the clam liquid for later. (picture 2)

3. Warmth 4 tablespoons of olive oil in a skillet, then add the onion, garlic, pepper, and parsley and sauté till the onion is translucent. (picture 3)
4. Add the breadcrumbs and paprika and sauté for a minute extra. (picture 4)

5. Add the white wine and permit it to cut back, scraping off the brown fond from the underside of the pan. (picture 5)
6. Add the liquid from cooking the clams and cook dinner for five minutes, then regulate salt to style. (picture 6)

7. Add the clams to the sauce, cowl, and cook dinner for not more than 5 minutes on low. (picture 7)
8. Sprinkle the clams with recent parsley, drizzle with recent lemon juice, and luxuriate in instantly! (picture 8)

Recipe FAQs

Serve

Almejas a la marinera are often served across the holidays, usually as certainly one of many appetizers. Spaniards are certain to have loads of bread for sopping up the scrumptious sauce, and pair the dish with a dry white wine like fino or manzanilla sherry.

Serve these almejas a la marinera as an appetizer on your Spanish Christmas feast. They style great with dishes like gambas cocidas (boiled shrimp), cured ham croquettes, baked gilt head bream with lemon, or slow-roasted Spanish lamb.

Knowledgeable Suggestions

• Soak the clams in a big bowl of salted water for just a few hours to take away any sand inside.
• Discard any clams that keep closed when cooking them. These are useless and cannot be eaten.
• Watch out to not overcook the clams. Solely simmer them within the sauce for five minutes on the most.

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