Almejas a la Marinera (Spanish Style Clams)
Enjoy this authentic recipe for almejas a la marinera, a popular Spanish appetizer for Christmas dinner. These Spanish clams are so tasty!
Servings: 6
Ingredients
- 2 pounds small clams (discard any open clams)
- 1 bay leaf
- 4 tablespoons extra virgin olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 fresh spicy pepper, thinly sliced into rings
- fresh parsley, chopped
- 1 heaping tablespoon breadcrumbs
- 2 teaspoons sweet Spanish paprika
- salt and pepper to taste
- ½ cup dry white wine or dry Spanish sherry
- ½ lemon
Instructions
- Place the clams in a large bowl of salted water for a few hours (up to overnight) in the refrigerator. This should remove any sand that was inside of the clam.
- Add ½ cup of water and the bay leaf to a large, heavy-based pot and bring to a boil over a medium high heat.
- Add about 6-8 clams at a time, cooking only until the clams open to prevent overcooking. Discard any clams that stay closed; they are dead and will spoil the flavor. Save the cooking water for later.
- Heat four tablespoons of extra virgin olive oil in a heavy pot, then sauté the onion, garlic, pepper and parsley over medium high heat until the onions are translucent.
- Add the breadcrumbs and paprika and sauté for a minute or so, then add the white wine. Cook until the liquid has reduced.
- Add the liquid from cooking the clams and cook for about 5 minutes. Taste and adjust the salt levels if necessary.
- Add the clams, cover, and cook for no more than 5 minutes on low.
- Serve the clams and sauce in bowls garnished with more fresh parsley and a squeeze of lemon juice. Enjoy immediately!
Notes
- Soak the clams in a large bowl of salted water for a few hours to remove any sand inside.
- Discard any clams that stay closed when cooking them. Those are dead and can’t be eaten.
- Be careful not to overcook the clams. Only simmer them in the sauce for 5 minutes at the most.
