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Almejas a la Marinera (Clams in Marinera Sauce)
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.
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. 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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