{"id":4151,"date":"2024-01-31T22:02:35","date_gmt":"2024-01-31T22:02:35","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4151"},"modified":"2024-02-09T21:32:11","modified_gmt":"2024-02-09T21:32:11","slug":"almejas-a-la-marinera-spanish-style-clams","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/almejas-a-la-marinera-spanish-style-clams\/","title":{"rendered":"Almejas a la Marinera (Spanish Style Clams)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Almejas a la Marinera (Spanish Style Clams)<\/span><\/h2>\n
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Enjoy this authentic recipe for almejas a la marinera<\/em>, a popular Spanish appetizer for Christmas dinner. These Spanish clams are so tasty!<\/span><\/div>\n
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Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Soaking Time<\/span>4 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>4 hours<\/span><\/span> hrs<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Lauren Aloise – Spanish Sabores<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> pounds<\/span> small clams <\/span> (discard any open clams)<\/span><\/li>
  • 1<\/span> bay leaf<\/span><\/li>
  • 4<\/span> tablespoons<\/span> extra virgin olive oil<\/span><\/li>
  • 1<\/span> small <\/span> onion, <\/span> finely diced<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic, <\/span> minced<\/span><\/li>
  • 1<\/span> fresh spicy pepper, <\/span> thinly sliced into rings<\/span><\/li>
  • fresh parsley, <\/span> chopped<\/span><\/li>
  • 1<\/span> heaping tablespoon breadcrumbs<\/span><\/li>
  • 2<\/span> teaspoons<\/span> sweet Spanish paprika<\/span><\/li>
  • salt and pepper to taste<\/span><\/li>
  • \u00bd<\/span> cup<\/span> dry white wine or dry Spanish sherry<\/span><\/li>
  • \u00bd<\/span> lemon<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • 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.<\/div><\/li>
    • Add \u00bd cup of water and the bay leaf to a large, heavy-based pot and bring to a boil over a medium high heat.<\/div><\/li>
    • 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.<\/div><\/li>
    • Heat four tablespoons of extra virgin olive oil in a heavy pot, then saut\u00e9 the onion, garlic, pepper and parsley over medium high heat until the onions are translucent.<\/div><\/li>
    • Add the breadcrumbs and paprika and saut\u00e9 for a minute or so, then add the white wine. Cook until the liquid has reduced.<\/div><\/li>
    • Add the liquid from cooking the clams and cook for about 5 minutes. Taste and adjust the salt levels if necessary.<\/div><\/li>
    • Add the clams, cover, and cook for no more than 5 minutes on low.<\/div><\/li>
    • Serve the clams and sauce in bowls garnished with more fresh parsley and a squeeze of lemon juice. Enjoy immediately!<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
        \n
      • Soak the clams in a large bowl of salted water for a few hours to remove any sand inside.<\/li>\n
      • Discard any clams that stay closed when cooking them. Those are dead and can’t be eaten.<\/li>\n
      • Be careful not to overcook the clams. Only simmer them in the sauce for 5 minutes at the most.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":4148,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,2881,362,2506,2505,140,696,130,2501],"tags":[],"class_list":["post-4151","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-boiled","category-breakfast-brunch","category-dinner","category-lunch","category-side","category-snack","category-spanish","category-tapas"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/Almejas-la-Marinera-Finals-2.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=4151"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4151\/revisions"}],"predecessor-version":[{"id":4152,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4151\/revisions\/4152"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/4148"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=4151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=4151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=4151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}