Spanish Clams à la Marinière


Clams or almejas are quite popular all over Spain. They are traditionally cooked in the coastal regions, such as Galicia, where seafood and fish recipes are remarkable. Clams à la marinière is a traditional recipe and it consists of clams with a delicious sauce. It’s served as an appetizer or first course/starter. The recipe is simple, and the result is bound to be a great success, especially for seafood lovers.

Ingredients

1 kg/2 lbs clamsclams mariniere, seafood

2 cups water

 

Salt

1 bay leaf

70 ml/ 5 tbsp olive oil

1 onion, peeled and chopped

1 clove of garlic, peeled and chopped

½ chili pepper, chopped

½ tbsp paprika

1 tbsp flour

½ cup white wine or sherry wine

¼ crushed tomato

Parsley, to sprinkle

Serves 4

 

Preparation method

 

Note: Before cooking, fresh clams must be placed in a bowl with water and a handful of salt for three hours to remove the sand. Change the water three or four times.

  1. Steam the scallops until they open. To do it, place the scallops in a pot with 2 cups of water, 1 tsp of salt and a bay leaf. Cover the pot, and turn the heat to high. Reduce the heat to medium when steam starts to escape and wait until the shells are open. Discard the clams that haven’t opened. Don’t throw away the water as you will use it as broth. Remove the sand from the water using a cloth strainer and set aside.
  2. Pour olive oil in a pot and heat. Peel and chop the onion, garlic and chili pepper. When the oil is hot, add the chopped onion, garlic and chili pepper. Sauté until the onion is tender.
  3. On low heat, toss in the paprika and flour and stir until well mixed to turn the mixture into a paste.
  4. Pour the white or sherry wine into the pot. Stir and let the wine reduce.
  5. Add the crushed tomato and the clam broth. Stir thoroughly. Cook on medium heat until the sauce thickens (about 10 minutes).
  6. Taste and add more salt if necessary.
  7. Add the open clams and mix gently for 2 minutes. Turn off the heat and leave for 2 minutes.
  8. Serve hot in a clay pot (or in the pot) and sprinkle with parsley.

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