Almejas a la Marinera (Spanish Style Clams)
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!
Ingredients
- 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
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!