Almejas a la Marinera
(Clams in Marinera Sauce)

Almejas a la Marinera (Clams in Marinera Sauce)

Serves 6

Source: Recetas de Cocina Spain

This is our favorite Spanish dish, often available as a tapa (appetizer) at restaurants or bars in Spain. It is rather easy to prepare and requires few ingredients, but is a great dish to serve to a group and let them eat the clams with their fingers, using bread to soak up the wonderful sauce. We have noticed quite a variation in the sauces throughout Spain and suspect that some add a bit of paprika and/or saffron.

6¾

lbs

Fresh clams (medium size)

3

kg

¾

cup

Water

1

med

Onion, diced

80

grams

2

cloves

Garlic, finely diced

¼

cup

Olive oil

1½

Tbs

Bread crumbs

¾

cup

White wine

1

ea

Bay leaf

1

Tbs

Fresh parsley, finely chopped

Juice of ½ lemon

Salt

Wash the clams well with lots of water and salt.
Place in a saucepan with the cup of water and place over high heat.
As the clams open, remove from the pan and set aside. Throw away any empty shells.
After all have opened, pour the liquid through a fine colander to strain out any sand, saving the liquid.

Place the oil in a sauté pan and heat.
Add the onions and garlic, then cook until the onions are transparent (5-7 minutes).
Add the bread crumbs, bay leaf, wine, the water from cooking the clams, lemon juice and salt (to taste).
Mix well while heating, then add the clams and parsley.
If the sauce is too thick, add a bit more water.
Heat until the sauce is quite warm, then pour into a shallow bowl and serve.

Note: If you are making the dish for only 2 persons, use only 2¼ lbs [1 kg] of clams, but the full measure of the remaining ingredients. If you cut down on the sauce, there won’t be enough liquid to properly cook the clams and sauce.

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