Spanish Style Clams

🇪🇸 En español: Almejas a la Marinera

These Spanish style clams are usually served around the holidays, often as one of many appetizers.

Spaniards are sure to have plenty of bread for sopping up the delicious sauce. Pair the dish with a dry white wine like fino or manzanilla sherry.

Almejas a la Marinera (Spanish Style Clams)

Lauren Aloise

An authentic recipe for almejas a la marinera, often served as a Spanish appetizer at Christmas dinner. These Spanish style clams are addictive, so make lots!

No ratings yet

Print Recipe Pin Recipe Share on Facebook

Prep Time 4 hours hrs

Cook Time 30 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course Starter, Tapas

Cuisine 🇪🇸 Spanish

Servings 6

Calories 59 kcal

How Difficult Easy

Ingredients

 

USMetric

 

1x2x3x

• 900 g small clams make sure they are all closed and throw out any open ones
• 120 ml dry white wine dry Spanish sherry works well here
• 2 cloves garlic minced
• 1 tbsp bread crumbs
• 2 tsp sweet Spanish paprika
• 1 fresh spicy pepper cut into thin rings
• 1 onion small, finely diced
• fresh flat-leaf parsley chopped
• ½ lemon
• 1 Bay leaf
• Extra virgin olive oil
• Salt and pepper

Conversions

Click here for a cooking conversions chart

Instructions

 

• Place the clams in a big bowl of salted water for a few hours (or even overnight) in the refrigerator. This will ideally remove any sand that was inside of the clam.
• Add 1/2 cup of water and the bay leaf to a large heavy pot and put over a medium high heat. Add about 6-8 clams at a time, cooking just until they open– remember, if one stays shut it’s dead! This is a technique so that no clam overcooks and no dead clam ruins the flavor.
• Save the water when finished and reserve the par-cooked clams in a bowl.
• In another pot, add about four tablespoons of extra virgin olive oil and the cut up onion, garlic, pepper and parsley. Cook over medium high until the onions are translucent.
• Add the breadcrumbs and paprika and sauté.
• Add the white wine and allow it to reduce.
• Add back the liquid from cooking the clams and cook for about 5 minutes. Taste for salt, add salt if necessary.
• Add back the clams and cover for no more than 5 minutes on low.
• Sprinkle with more fresh parsley, a squeeze of lemon and enjoy immediately!

Nutrition Facts

Almejas a la Marinera (Spanish Style Clams)

Amount per Serving

Calories

59

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Carbohydrates

 

6

g

2

%

Fiber

 

1

g

4

%

Sugar

 

2

g

2

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword shellfish, Spanish, tapas

You may also like one of my other favourite recipes …

1

Chorizo-Filled Dates Wrapped in Bacon

Chorizo-stuffed Bacon-wrapped Dates: delicious and flavorful chorizo, stuffed in sweet dates, and wrapped with crispy, salty bacon

Check out this recipe

2

Lamb Meatballs with Mint

A standout tapa, meatballs made with the classic combination of lamb and mint.

Check out this recipe

Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

• spanishsabores.com