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!
900gsmall clamsmake sure they are all closed and throw out any open ones
120mldry white winedry Spanish sherry works well here
2clovesgarlicminced
1tbspbread crumbs
2tspsweet Spanish paprika
1fresh spicy peppercut into thin rings
1onionsmall, finely diced
fresh flat-leaf parsleychopped
½lemon
1Bay 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!