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Appetizers >  Seafood >  Spain >  Almejas a la Marinera >

 

Almejas a la Marinera

Spanish Clams in Marinara Sauce

• 6-1/2 LBS medium-sized fresh clams

• 3/4 C water

• 1/4 C olive oil

• 1 onion, diced

• 2 cloves garlic, finely diced

• 1-1/2 TBS breadcrumbs

• 1 bay leaf

• 3/4 C white wine

• Juice of 1/2 lemon

• Salt to taste

• 1 TBS fresh parsley, finely chopped

Rinse clams well under cold running water. Place clams in a cooking pot and cover with water over high heat. As clams open, remove from the cooking pot and set aside. Discard empty shells. Once all the clams have opened, pour cooking liquid through a fine colander to strain out sand. Reserve the cooking liquid. Pour olive oil in a large skillet; add onions and garlic. Cook over medium heat until onions are transparent, about five to seven minutes. Add breadcrumbs, bay leaf, wine, lemon juice, salt to taste and the liquid reserved from cooking the clams. Mix well. Add the clams and chopped parsley. If the sauce appears too thick, add more water. Heat until sauce is warm; pour into a bowl and serve. Recipe makes enough for six servings.

Related Links:

• Food Fare Culinary Collection: Savory Spain

• Global Seafood Cookbook

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