🇪🇸 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)
- 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
- 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!