Clams fisherman-style

Clams fisherman-style

Almejas a la marinera

By
From
Spanish Made Simple
Serves
4 as a tapa

This dish relies on fresh clams and little more as this is how fishermen would cook them while out on the boat. But it’s just as popular on land!

Ingredients

Quantity Ingredient
600g clams, Cleaned and any open or damaged shells discarded
60ml extra virgin olive oil
1/2 onion, finely chopped
2 garlic cloves, finely chopped
1/4 red chilli pepper, finely chopped
2 teaspoons plain flour
1 teaspoon sweet pimenton
1 teaspoon salt
160ml white wine
2 tablespoons finely chopped fresh parsley

Method

  1. Put the clams in a large bowl or in the sink, cover with cold salty water and leave for 1 hour, moving them around with your hand from time to time. This will help the clams to open and release any sand.
  2. Place a large frying pan over a high heat and add the oil, onion, garlic and chilli and cook until the onion is transparent and soft, about 10 minutes. Reduce the heat and add the flour, pimentón and salt, stirring continuously for 1 minute to cook the flour and make a roux.
  3. Add the wine, little by little, stirring vigorously until the wine and flour are completely combined. Continue to cook for at least 2 minutes over a low heat. If you see that the sauce is getting too thick, add a bit of water. Drain the clams and add them to the pan with the parsley, stir thoroughly, cover and cook for another 2 minutes.
  4. Remove the lid and toss the mixture a few times. By now, all the clams should be open; if not, cover and cook for another minute or so. Discard any clams that do not open before serving.
Tags:
Spanish
simple
weekday
tapas
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